For a truly spectacular meat centrepiece, try our slow-cooked spiced lamb shoulder. It makes a perfect alternative dish at your Sunday lunch and the best part? The oven does most of the work for this impressive main.
Either shred the meat off the bone and mix into the tomato sauce in the kitchen before serving, or do this at the table for some theatrics!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
Cal/Serv:
451
Ingredients
1.6kg lamb shoulder (on the bone)
1Tbsp.
smoked paprika (hot or sweet)
2tsp.
ground cumin
2tsp.
ground coriander
1tsp.
ground cinnamon
3Tbsp.
olive oil
400g
tin chopped tomatoes
2
red onions, roughly chopped
large handful coriander, roughly chopped
Directions
Step 1Remove lamb from fridge and allow to come up to room temperature for 30min. Preheat oven to 170°C (150°C fan) mark 3. Lay the lamb on a board and slash the fatty side well with a sharp knife. In a small bowl mix the spices, oil and plenty of seasoning. Rub mixture all over the lamb.
Step 2In a roasting tin, casserole dish or ovenproof serving dish just large enough to hold the lamb, mix the tomatoes, onions, 200ml water and plenty of seasoning. Lay the lamb on top (slashed side up) and cover tin/dish with foil.
Step 3Cook for 31/2hr. Remove foil and increase oven temperature to 190°C (170°C fan) mark 5. Cook for a further 30min, or until the lamb is well browned and you can shred the meat off the bone with 2 forks.
Step 4Spoon off and discard any excess fat from the tin/dish then cover with foil and set aside to rest in a warm place for 15-20min.
Step 5Garnish with coriander. Serve the lamb shredded with the tomato sauce (see intro).
GET AHEAD: Prepare to end of step 2 up to a day ahead. Chill. Complete recipe to serve, allowing the lamb to come up to room temperature for 30min before cooking.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
