Spiced Lamb Shoulder

Wholesome, hearty, crispy, warming, overflowingly flavoursome slow roasted lamb. Stop 🤤. Between you and me (and preferably none of the guests that have ever come over for dinner to enjoy this).. it may look, taste and feel fancy but all it takes is a few minnies and barely a slither of your brain, which is fabulous for those baby brains, mum brains, pregnant brains, father brains or life brains out there.

INGREDIENTS
1 lamb shoulder (usually 1.5-2kg)
3 tsp paprika
2 tsp garama masala
1 tsp turmeric
3 tsp garlic powder
3 tsp whole coriander seeds
Either 2 tsps dried herbs or a handful of fresh to scatter like rosemary and thyme
1 tsp salt
1 tsp pepper
3 tbsp olive oil
2 cups of water
2 brown onions, peeled and roughly chopped.

METHOD
Crank the oven. In a baking tray, add in the lamb, water and scatter the onions around the lamb in the water. In a little bowl, combine all of the remaining ingredients (except if using fresh herbs, reserve to scatter on top). Drizzle the olive oil over the lamb and then generously sprinkle the prepared seasoning over the lamb as evenly as possible. Place the lamb in the oven, turn the oven down to 170. Roast for 30 minutes uncovered, then pop alfoil on top and tightly cover. You may need to top up the water, always keeping roughly 2 cm deep of water, or just don’t let it go fully dry! Slow roast for another 3.5 - 4 hours or until you can pull the meat apart from the bone with a fork.

Optional serving suggestion of creamy cauliflower mash with sneaky bone broth, cinnamon roasted pumpkin, sautéed crispy greens and herbs. But the options are endless.

But what would youuuu serve it with and who would you devour it with?