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4 people

Prep time:


Time to cook

5 hours

Good for:


Lamb shoulder- can be pulled apart

This is excellent for dinner guests. Slow cooked in the oven.


1.5 kg lamb shoulder – I normally get 2 smaller with only the one bone

sea salt and freshly ground pepper

300 ml good chicken stock

200 ml white wine- or additional chicken stock, if you prefer


1 orange- peel and juice

1 large bunch of mint

3 cloves of garlic

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp ground cinnamon

a touch of ground cardamon


Step 1

Mix the marinade: Coriander seeds and cumin seeds, mint,zest and juice of the orange. Add the garlic, ground cinnamon, salt and pepper. If it’s too dry- add a bit more orange juice or 2 tbsp of good olive oil.

Step 2

Make incisions all over the lamb, pour over the marinade and massage well into the meat. I have a very small fridge so i do this in a large freezer bag and leave the meat in the bag and in the fridge overnight. You can however also place the lamb directly in a large roasting tray and just leave an hour in the kitchen or keep the roasting tray overnight in your fridge.

Whichever way, make sure to leave the meat 1 hour at kitchen temperature before cooking.

Step 3

Preheat the oven to 160 degrees celsius (320 degrees Fahrenheit).

Step 4

Drizzle with a little more olive oil, add the stock and white wine in the bottom of you tray and cover the roasting tray with 2 layers of good heavy aluminium foil- real tight- over the tray, so that the lamb is cooking not roasting.

Leave for 5 hours-middle of the oven- and NO touching.

Step 5

Remove from oven and leave to settle for 15 minutes before uncovering and serving.

I normally serve this ‘messy looking’ on a platter with fresh coriander leaves and pomegranate seeds drizzled on top.

Alternative place the meat directly on rice and drizzle with a tbsp of the cooking marinade over.


Serve this with oven roasted winter vegetables and the quinoa salad with pomegranate. It does not get more colorful than this- your guests will love it.

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