Lamb shoulder - 1.70kg
2 tsp Cumin seeds
2 tsp Fennel seeds
2 tsp Coriander seeds
2 tsp Smoked paprika
1 tsp Peppercorns
1 tsp Cinnamon
1 tbsp Cornish Sea Salt Really Garlicky
1 small pack of Rosemary
2 tsp Dried Thyme
2 tsp Dried Mint
3 cloves of Garlic
This easy slow cooked Lamb shoulder recipe is a the perfect way to get friends and family around the table. Finished with the punchy flavour pop of spices and Cornish Sea Salt Really Garlicky, a showstopper recipe for Easter.
Gently toast all of the spices in a dry frying pan until they become really fragrant & then grind in a pestle & mortar.
Lay the lamb over any veg you have in the fridge – we’ve used carrots, celery, herbs, leeks and onions. Stud the lamb with garlic slices & rosemary.
Rub the spice mix over the lamb, seasoning with an extra pinch of Cornish Sea Salt Really Garlicky & drizzle with oil, rubbing it into all the nooks & crannies! Cook for 1 hour uncovered on 150/160c.
Pour into the tray 50ml water & cover with damp greaseproof, tucking it inside the tray. Cook for another 5 hours until you can pull it apart.