Slow roasted lemon cumin shoulder

Slow roasted lemon cumin shoulder


1 lamb shoulder (bone in)
Juice and zest of 3 lemons
Tablespoon of cumin seeds (whole)
1 bunch of thyme
5 cloves of garlic (crushed)
2 onions (sliced)
Chicken stock
Olive oil
Salt and pepper


  1. Pre heat oven 220 degrees Celsius
  2. Place onions, thyme, garlic and lemon juice in deep pan
  3. Rub shoulder all over with olive oil and salt and pepper and place on top
  4. Sprinkle with cumin seeds and add 1cm of chicken stock to pan and place in oven. IMMEDIATELY turn down to 150 degrees celsius and cook for 3- 5 hours
  5. Check every hour and replenish stock as needed to keep the level of liquid at 1cm.
  6. Remove when meat can be easily pulled apart with 2 forks.

Serve with sweet potato and pumpkin smash