Raks Simple “Spiced Up” Slow cooked Shoulder of Lamb

Happy New Year !


Our first recipe of the year. We will be aiming to do at least one new recipe every month going forward, so watch this space!


This is one of the simplest and tastiest recipes out there. The amazing marinade and the slow cooking method creates a really impressive melt in the mouth lamb. I tend to use a lamb shoulder with bone in, but you could also use a leg too.


For this recipe we have placed it directly into the blog (Let us know if you prefer the PDF's) and I’ve also attached a picture of one I did the weekend before Christmas, just as I took it out of the oven and removed the foil cover…


As always feel free to try it with your own mix of spices and feedback your pictures and your own variations to my recipe.


Rak’s Simple “Spiced Up” Slow Cooked Shoulder of Lamb




2kg shoulder of lamb (keep the bone in) and score the fat side


Spices for marinade

2-3 teaspoons of Maniben’s Family Garam Masala

3-4 teaspoons of ground coriander & cumin powder

½-1 teaspoon of chilli powder (optional)

½ teaspoon of turmeric powder

½ - 1 teaspoon of salt

½ - 1 teaspoon of freshly ground black pepper

1-2 tablespoons of oil (olive or vegetable)

1½ bulbs of garlic

Half a thumb of ginger


  1. Peel and chop the garlic and ginger. Save the other half bulb of garlic to add to the roasting tin in step 3.
  2. Add the chopped and peeled garlic and ginger to an electric whizzer/chopper with all the other spices and oil and whizz until you have a thick marinade/paste.
  3. Place the scored shoulder of lamb into a high sided roasting tin fat side up and use your hands to massage in the marinade making sure you smother the whole of the shoulder joint. I also get the marinade into the gaps between the meat and the bone and also make some small holes with a knife and push the marinade into them too. The garlic that you kept aside should be placed in the roasting tin under the shoulder of lamb.
  4. Cling film the marinated lamb in the roasting tin and leave for at least 3-4 hours to marinate in the fridge. I usually try and marinate for 24 hours if you have the time.
  5. When you are ready to cook, remove the lamb from the fridge and let it get to room temperature (for about 30 mins – 1 hr) before placing in the oven
  6. Heat the oven up to full while the lamb is getting to room temperature.
  7. While the oven is heating up, remove the cling film and tightly cover the lamb in the roasting tin with a double layer of tin foil, making sure there are no gaps or holes.
  8. Once the oven is heated to its full temperature place the covered marinated shoulder of lamb into the middle of the oven and lower the temperature to approx. 150 degrees (approx. gas mark 2-3) and leave to slow cook for 4-4½ hrs. Do not remove the foil at all even if you get tempted!
  9. Once cooked remove from the oven and from the roasting tin and leave to rest for 20mins covered lightly with your foil.


To make the best and simplest tasting gravy ever!
  1. I then use all the juices left in the roasting tin to make the best ever and simplest gravy. Put the roasting tin onto your hob add ½ pint of boiling water and 2-3 teaspoons of Bisto gravy granules and mix up and scrape all the lovely juicy bits in the roasting tin. This is also a great way to clean the roasting tin at the same time too!
  2. Strain the gravy into a jug and you will have the tastiest gravy ever.
  3. Now it’s time to shred your rested shoulder of lamb. The meat will fall apart so easily and the bone will slide out too. I usually use two forks to shred just like they do at the Chinese restaurants when you order a crispy duck.


You can eat this in many different ways, as you would a normal roast dinner with your favourite spuds and veggies OR with a fresh salad wrapped into a flatbread and make into your own shawarma!



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