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Spiced slow-roasted lamb shoulder recipe

Spiced slow-roasted lamb shoulder

Created by The Tesco Recipes team

A recipe like this means only one thing, spring is here and the sun is coming out. Slow-roast this tender piece of lamb after marinating for a deeply flavourful and juicy Easter centrepiece.

See method
  • Serves 6
  • Takes 5 hrs plus 6 hrs marinating
  • 413 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 2kg lamb shoulder
  • 125ml white wine
  • 1½ tbsp clear honey

For the spice paste

  • 3 tbsp harissa paste
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 4 garlic cloves, crushed
  • 1 lemon, zested, ½ juiced
  • 5g fresh mint leaves, chopped
  • 10g fresh coriander, chopped
  • 2 tbsp olive oil

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Each serving contains

Energy
1720kJ 413.0kcal
21%
Fat
30g
high43%
Saturates
9g
high46%
Salt
0.7g
medium12%
Sugars
2g
low3%

of the Reference intake

Carbohydrate 3.2gProtein 30.0gFibre 0.5g

Method

  1. Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins.
  3. Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over.

    • Freezing and defrosting guidelines

      In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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