Spiced Lamb Shoulder

3 Apr 2012

Category: recipes

Aromatic spices go wonderfully with lamb, whatever cut you choose.  Using spices instead of herbs is a traditionally English way of adding flavour - so reclaim your heritage and treat the family to something special!

This method of cooking will seal in the flavours and the juices giving you melting tender meat that will pull away from the bone without carving.  Its a slow-cooked style without the long cooking time!

Spiced Lamb Shoulder

Preparation: 10 minutes  Cooking: varies on the joint, but approx 2-4 hours

Aromatic Rub

  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 cloves garlic, crushed smooth

Grind the fennel seeds until smooth using a spice grinder or pestle and mortar.  In a bowl, mix all of the other ingredients together until you make a smooth paste - use a little olive oil if necessary.


  • Aromatic rub mix
  • Lamb shoulder
  • 1 tbsp clear runny honey
  • juice of one lemon
  • 125ml water
  • olive oil


  1. Preheat the oven to 200 degrees (180 fan oven)
  2. Shallow score the skin and fat of the joint into a diamond pattern using a sharp knife
  3. Rub in the aromatic spice mix to the scored skin, so it goes down into the scores
  4. Put the lamb into a casserole dish with a lid
  5. Drizzle the honey over the top and then squeeze over the lemon juice and a little olive oil
  6. Pour the water around the lamb (not over it!)
  7. Put the lid on, and cook for 1 hour, then check it is starting to colour.  Top up the water if necessary.
  8. Put back into the oven for another 1-2 hours until the meat starts to pull away from the bone.
  9. When the lamb is cooked, let it rest for 10 minutes in a warm place while you sort out the vegetables - something nice and green like steamed spring greens or green beans.  Pull the meat off the bone and pour the pan juices over the top.  Dig in!