Moorish Lamb Shoulder
Moorish Lamb Shoulder



  • 2kg lamb shoulder
  • 3 tbsp olive oil
  • 6 crushed garlic cloves
  • 1.5 tsp each of ground ginger, ground cumin, ground coriander, and paprika
  • 1⁄2 tsp ground turmeric
  • 1⁄4 tsp black pepper
  • Pinch of cayenne pepper
  • 1 tsp salt
  • Handful of mint, chopped, to garnish
  • Handful of toasted almond flakes, to garnish
  • Preheat the oven to 180C. Place the lamb shoulder (skin side up) in a roasting tin. Mix the oil, garlic, cumin, ginger, coriander, black and cayenne peppers, paprika, and salt together in a bowl to combine. Make small, deep incisions all over the lamb, and then rub the spiced oil into the meat.
  • Cover the tray lightly with foil, and roast the lamb for 3 hours, basting every 45 minutes. Remove the foil and roast for another 45 minutes until the skin is crisp and golden. Leave to rest for 15 minutes, then shred with two forks and garnish with mint leaves and almonds. Serve with flatbreads.
4 hr
6 serving

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