Mechoui-Style Slow-Roasted Lamb Shoulder with Cumin Salt
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Ingredients
- 1400 g lamb shoulder joint
- 4 garlic cloves
- 2 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground ginger
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 1024 kcal
- Protein
- 62.3 g
- Carbohydrate
- 1.8 g
- of which sugars
- 0.3 g
- Fat
- 84.6 g
- of which saturates
- 36.5 g
- Fibre
- 1.1 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 150C (130C fan, gas 2). Crush the garlic and mix with the ground cumin, paprika, ground ginger, olive oil and 2 teaspoons of salt.
- 2
Rub the spiced oil all over the lamb shoulder, place it in a roasting tin and cover tightly with foil.
- 3
Roast for 3 hours, until the lamb is completely tender and pulls apart easily with two forks.
- 4
Rest for 10 minutes, then pull the meat apart and spoon over any juices from the tin before serving.
- 5
Mix an extra teaspoon of ground cumin with a pinch of salt and scatter over the lamb to serve.
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