Lamb shoulder- can be pulled apart

Method

1. 1

   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.

2. 2

   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.

3. 3

   Step 3

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

4. 4

   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.

5. 5

   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.