Slow Roasted Spiced Lamb Shoulder


  • 2 teaspoons fennel seeds

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1⁄4 teaspoon chilli powder

  • 2 tablespoons olive oil

  • 1.5kg Prime Dorper Lamb shoulder, shank in tact

  • 2 cloves garlic, thinly sliced

  • 6 baby brown onions

  • 375g baby (Dutch) carrots, trimmed

  • 1 cup water


Preheat oven to 180°C.

Dry fry spices in a small frying pan until fragrant. Combine spices and half the oil in a small bowl.

Using a sharp knife, score lamb at 2.5cm intervals and push garlic into cuts. Rub lamb all over with spice mixture and season.

Heat remaining oil in a large flameproof dish and cook lamb, turning, until browned all over. Remove lamb from dish.

Meanwhile, peel onions, leaving root ends intact. Add onions to dish and cook, stirring, until browned.

Add carrots and the water to dish, bring to the boil, top with lamb and loosely cover with foil. Transfer to oven and roast for 1 1⁄2 hours.

Reduce oven temperature to 160°C. Uncover lamb and roast for a further 1 1⁄2 hours or until lamb is tender. Cover lamb and stand for 10 minutes before thinly slicing. Strain pan juices into small heat proof jug.

Serve lamb with onions, carrots, pan juices and streamed green beans.

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