Name: Seven-Hour Lamb Shoulder
Ingredients: 2 tsp dried chilli flakes; 1 tbsp salt; 1 whole garlic bulb, chopped in half; 3 onions, halved with the skins still on; 75 ml pomegranate molasses; 100 ml red wine vinegar; 1 lamb shoulder, roughly 2 kg, taken out the fridge at least 1 hour before cooking; 2 tsp ground cumin; 1 tbsp rapeseed oil

Preparation info

Difficulty
Complex

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Guess how long this takes to cook?

It’s like that movie Sink The Bismarck! Guess what happened?

This little tinker has a real Middle Eastern swing to it, and like most of our meat dishes, it’s easy to do and rewards a propensity towards chilling the fuck out. You’re welcome.

Ingredients

1 lamb shoulder, roughly 2 kg, taken out the fridge at least 1 hour before cooking
1 whole garlic bulb, chopped in h

Gluten-free

Method

In a roasting tray large enough to house the lamb shoulder, place the halves of garlic and onions face down — these are going to hold up the lamb shoulder from the base of the tray and help it cook evenly.

Preheat the oven to as hot as it goes.

Rub the lamb shoulder with the oil, then the salt, cumin and chilli flakes. Place the shoulder on top of the onions and garlic drizzle t

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