Lamb Meat Recipe
Slow-roasted, tender lamb infused with our special house-blend spices
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Ingredients
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Main Ingredients
House-Blend Spices
Additional Ingredients
Method
Preparation
- 1
Prepare the Lamb
Preheat your oven to 160°C (320°F). Trim any excess fat from the lamb shoulder and pat it dry with paper towels.
- 2
Make the Spice Rub
In a bowl, combine ground cumin, ground coriander, paprika, ground cinnamon, salt, and black pepper. Mix well to create the house-blend spice mix.
- 3
Season the Lamb
Rub the olive oil all over the lamb shoulder, then generously apply the spice rub to ensure even coverage. Make sure to massage the spices into the meat.
Cooking
- 4
Prepare Aromatics
Chop the onions and garlic cloves. Scatter them in the bottom of a large roasting pan.
- 5
- 6
Add Broth and Herbs
Pour the beef or lamb broth around the lamb and add the fresh rosemary and thyme sprigs on top of the meat.
- 7
Slow Roast
Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Roast for 3 to 4 hours, or until the lamb is tender and easily pulls apart with a fork.
- 8
Rest the Meat
Once cooked, remove the lamb from the oven and let it rest for at least 15-20 minutes before serving. This allows the juices to redistribute.
