Slow-Baked Shoulder of Lamb

Name: Slow-Baked Shoulder of Lamb
Ingredients: 3 tbsp ground cumin; 75 ml olive oil; salt and freshly ground black pepper; 10 cloves garlic, peeled and crushed; 150 g fresh root ginger, peeled and crushed; 1 ltr Dark Meat Stock; 3 medium chillies, finely chopped; 2 x 2-2.5 kg lamb shoulder, boned; grated zest of 2 lemons

Preparation info

Difficulty
Complex

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

2 x 2-2.5 kg lamb shoulder, boned
1 ltr Dark Meat Stock

Main course
Gluten-free

Method

Two days before you plan to serve the lamb, blend together the ingredients for the marinade and rub it into the lamb. Leave everything in a dish, covered with cling-film, in the fridge. Preheat the oven to 150°C/gas mark 2. Lightly season the lamb with salt, wrap it in foil and