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Slow cooked or smoked lamb shoulder is easily a match for the best brisket or pork butt.

Smoking the lamb shoulder really does lift this cut to another level, however a long indirect bbq grill or low and slow in the oven will yield great results. 

This eastern Mediterranean take is perfect for summer, serve with lashings of tzatziki.  


Serves 4

  • 1kg half bone-in or boneless lamb shoulder joint
  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • Juice of 1 lemon
  • 2 tablespoons rapeseed oil
  • 1 heaped teaspoon each of ground fenugreek, ground paprika, ground cumin and ground cinnamon
  • 12 black peppercorns
  • Sea salt


  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. Transfer the onion and garlic to a food processor or ‘bullet’ blender. Add the lemon juice, oil, spices, peppercorns and some salt. Blend to a paste.
  3. Put the lamb joint into an ovenproof roasting dish or slow cooker. With a sharp knife cut some slashes into the meat and rub the paste all over the joint.
  4. Pour a little water into the base of the roasting dish or slow cooker. Cover the roasting dish with foil and roast for 4 hours or cover the slow cooker and cook on low for 6 hours, or high for 3 hours.
  5. Remove from the oven or slow cooker and allow to cool slightly before shredding the lamb with two forks. Serve immediately.
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