Spiced Roasted Lamb Shoulder

How to make a Spiced Roasted Lamb Shoulder.

Ingredients: Serves 6-8

  • 2kg lamb shoulder
  • 125ml white wine
  • 1½ tbsp clear honey

For the spice paste:

  • 3 tbsp harissa paste
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 4 garlic cloves, crushed
  • 1 lemon, zested, ½ juiced
  • 5g fresh mint leaves, chopped
  • 10g fresh coriander, chopped
  • 2 tbsp olive oil


  1. Mix the spice paste ingredients in a bowl to combine.
  2. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl.
  3. Using clean hands, rub the marinade into the lamb.
  4. Cover and transfer to the fridge for 6 hrs or overnight.
  5. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
  6. Preheat the oven to gas 7, 220°C, fan 200°C.
  7. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges.
  8. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C.
  9. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork.
  10. Uncover the lamb, drizzle with the honey and cook for 30 minutes.
  11. Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins.
  12. Transfer the juices from the tin to a bowl and skim away any fat.
  13. Serve the lamb shredded from the bone, with the warm juices spooned over.
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