This dish is fantastic for a summer dinner. It really ends up as shredded lamb shoulder; you can cut the lamb with a spoon but I like to shred it off the bone and have a little spicy tomato relish and some fresh salad to serve with it. The shoulder is perfect for this recipe as it has so much connective tissue; you would be hard pressed to find a lamb dish with more flavour. You can use ground spices for this dish, as indeed you can for many others, but you will get a better result if you use whole spices and roast them and grind them yourself. At the very least, try to buy small jars of spice and replace them every six months. Fresh is best.
The night before, trim the excess fat from the edges of the shoulders. Mix the spices, sea salt and extra virgin olive oil together and rub over the lamb. Put the lamb in a container, loosely cover with plastic wrap, then refrigerate overnight.
Remove the lamb from the refrigerator 2 hours before cooking and preheat the oven to 130°C (265°F). Put the shoulders in a roasting tin large enough to fit both and drizzle with a little extra virgin olive oil. Add
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