In a small bowl, mix olive oil with ginger, smoked paprika, turmeric, saffron, garlic, salt and pepper.
Massage the spice mix generously into the lamb shoulder. Leave to marinate at room temperature for 30 minutes (or refrigerate, then bring to room temp before cooking).
Preheat your oven to 400°F – 200°C.
Place the sliced onion in the base of a roasting pan and pour in the water, add the thyme. Sit the lamb on top.
Cover tightly with foil or a lid. Roast for 45 minutes.
Reduce oven to 320°F – 160°C. Uncover and roast for a further 1½–2 hours, spooning over the pan juices now and then. Add a splash more water if needed.
Serve with the pan juices and soft bread or couscous. Garnish with fresh coriander or parsley, if you like.
**Note**: You may find it tricky to locate lamb shoulder depending on where you are. I searched this recipe out because I just happened across a lamb shoulder roast for sale in my local butcher shop. However, you can also find it at middle eastern grocery stores and I’ve even seen it in the meat section of my local Asian supermarket. It’s a really fabulous cut, and very forgiving (so really hard to overcook). In addition to slow-roasting it, it’s very nice smoked low and slow.
lovemarinatorsten
I will definitely try.Thank you for sharing.
OfftheFrontwall
Hot diggity damn, that looks good.
dizyalice
Is there a reason to use cast iron over a Dutch oven in this scenario?
6 Comments
Source: [Recipe 30](https://recipe30.com/slow-roasted-lamb-shoulder.html/)
1 large lamb shoulder 3½–4lb – 1.5–1.8kg total)
2 large onion, finely sliced
2 garlic cloves, grated
1 tsp ground ginger
1 tsp smoked paprika
½ tsp turmeric
A pinch of saffron threads
1 tsp sea salt
Cracked black pepper (Generous amount)
3 tbsp olive oil
3 sprigs fresh thyme
¾ cup – 180ml water
In a small bowl, mix olive oil with ginger, smoked paprika, turmeric, saffron, garlic, salt and pepper.
Massage the spice mix generously into the lamb shoulder. Leave to marinate at room temperature for 30 minutes (or refrigerate, then bring to room temp before cooking).
Preheat your oven to 400°F – 200°C.
Place the sliced onion in the base of a roasting pan and pour in the water, add the thyme. Sit the lamb on top.
Cover tightly with foil or a lid. Roast for 45 minutes.
Reduce oven to 320°F – 160°C. Uncover and roast for a further 1½–2 hours, spooning over the pan juices now and then. Add a splash more water if needed.
Serve with the pan juices and soft bread or couscous. Garnish with fresh coriander or parsley, if you like.
**Note**: You may find it tricky to locate lamb shoulder depending on where you are. I searched this recipe out because I just happened across a lamb shoulder roast for sale in my local butcher shop. However, you can also find it at middle eastern grocery stores and I’ve even seen it in the meat section of my local Asian supermarket. It’s a really fabulous cut, and very forgiving (so really hard to overcook). In addition to slow-roasting it, it’s very nice smoked low and slow.
I will definitely try.Thank you for sharing.
Hot diggity damn, that looks good.
Is there a reason to use cast iron over a Dutch oven in this scenario?
Why use ground ginger and not grated raw ginger?
That’s either a dull ass knife or some tough lamb