• Mains

Slow-cooked Spiced Lamb Shoulder

Preparation Time5 minutes
Cook Time6 hr 30 minutes


  • 1.5 – 1.7 kg boneless lamb shoulder
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp ground cinnamon
  • 5 cloves garlic, finely chopped
  • 2 tsp sea salt
  • Freshly ground black pepper
  • ¼ cup olive oil
  • 250ml (1 cup) chicken stock
  • Flat leaf parsley to serve


  • Preheat oven to 130°C Fan Oven function.
  • In a small bowl, mix together the cumin, coriander, cinnamon, garlic and salt and pepper with the olive oil and stir to combine.
  • Score the lamb shoulder all over with a sharp knife and rub the spice mix all over the lamb, cover and refrigerate for 2 hours or overnight.
  • Place the lamb in a heavy based oven dish and add the stock, cover tightly with a layer or baking paper, then foil or lid and cook for 6 hours until the meat is very tender.
  • For a nice crust on your lamb, increase oven to 200°C Fanned Grilling function, place lamb, skin-side up and uncovered, on the second shelf for 25-30 minutes until the skin is dark and crispy.
  • Rest the lamb for 20 minutes then shred, season well with salt and pepper, top with fresh parsley and serve.



Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au