Slow Roasted Lamb Shoulder

I’ve been looking for way to cook lamb shoulder on the bone in the oven for a little while. I finally found it. It is a somali recipe for goat meat that I found on The Somali Kitchen. It’s so simple and the meat is tender and moist and falls of the bone.

I enlisted the help of little hands to do this as they have been waiting for so long to get their hands on some raw meat..! Since their enthusiasm for such adventures is not likely to last until I feel they are actually ready for it, I decided to take a deep breath and let them help me.

You will need:

Half a lamb shoulder

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground ginger

1 teaspoon ground allspice

1 tablespoon dried coriander leaf or finely minced fresh

1 tablespoon dried mint leaf or finely minced fresh

3 cloves of garlic, minced finely

1 teaspoon salt

½ teaspoon chilli powder


Mix together the spices, herbs and garlic and rub into the meat. (This is where my little helpers had loads of fun – of course we washed our hands very well afterwards). Wrap the meat tightly in a few layers of foil and refrigerate overnight.

Place the wrapped meat in an oven preheated to 150°C. Make sure there is something under the meat to catch any juices that may spill out. Let it cook for 4 hours.

Take it out of the oven and let it rest for half an hour before opening it. It will be hot!

Serve with bread or rice with salad. Leftovers can be reheated on a pan or wrapped in foil in a really hot oven for 10 mins.

PS. Mama Fizzle has successfully instilled in me the appreciation of turmeric, as you can see, my rice is yellow.

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