Spicy Slow Roasted Lamb Shoulder

Name: Spicy Slow Roasted Lamb Shoulder
Prep time: 10 min
Cook time: 8 h
Yield: 6 - 8 serves
Ingredients: 2 kg boned lamb shoulder; 3 tbsp canola oil; 2 tbsp brown sugar; 1 tbsp salt; 1 tbsp cumin; 1 tbsp coriander; 1 tbsp paprika; 1 tbsp crushed fresh garlic; 1 tbsp crushed fresh ginger; 2 tsp cracked black pepper; 1 tsp ground cinnamon; 1 tsp onion powder; 1 tsp chilli powder (optional); ½ tsp ground star anise; ½ tsp ground cardamom; Any leftover lamb can be shredded for a delicious sandwich filling. Make sure you keep some of the spicy crust to stir through the lamb.

Lamb is one of our favourite meats to roast up for the family, but the shoulder is a cut that many people don’t appreciate. Because lamb shoulder is made up of connective tissue, it requires long and slow cooking to get a tender result. It’s for this reason it is primarily used in stews, however our low and slow method will give you perfect results every time.

Before putting it in the oven, be sure to follow these tips:

Always bring your lamb to room temperature before you start cooking

Give your lamb some love with your spice mix and thoroughly rub all over to coat every inch in that delicious flavour

Make sure you have the day – when we say it cooks low and slow, we mean it (don’t try to pop this cut into the oven an hour before you want to eat)

This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.

Spicy Slow Roasted Lamb Shoulder

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Prep: 10 minutes

Cooking: 8 hours

difficulty: Easy

Serves: 6 - 8

Ingredients

2 kg boned lamb shoulder
3 tbsp canola oil
2 tbsp brown sugar
1 tbsp salt
1 tbsp cumin
1 tbsp coriander
1 tbsp paprika
1 tbsp crushed fresh garlic
1 tbsp crushed fresh ginger
2 tsp cracked black pepper
1 tsp ground cinnamon
1 tsp onion powder
1 tsp chilli powder (optional)
½ tsp ground star anise
½ tsp ground cardamom

Any leftover lamb can be shredded for a delicious sandwich filling. Make sure you keep some of the spicy crust to stir through the lamb.

Method

To begin making your spicy slow roasted lamb shoulder, remove lamb from refrigerator 1 hour before cooking.

Preheat the oven on Low Temperature Cooking at 100⁰C. Line the universal tray with foil and top with the wire rack.
In a medium mixing bowl, combine the oil, brown sugar and all of the spices to form a paste. Rub the spice paste thoroughly all over the lamb.
Place the lamb on the wire rack and place both trays onto shelf level 2 of the oven. The universal tray will be between the shelf rails and the wire rack will sit on top. Cook the lamb for 8 hours or until tender and meat pulls apart.

This spicy slow roasted lamb shoulder is meltingly tender. It may take the day to cook, but will be gobbled up very quickly!

Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Spicy Slow Roasted Lamb Shoulder

Before putting it in the oven, be sure to follow these tips:

Spicy Slow Roasted Lamb Shoulder

Ingredients

Method

Notes

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