Fall off the bone Spiced Lamb Shoulder
Cooked slow and low, this moist and tender lamb will make for a satisfying and family-friendly dinner.
- Lamb is rich in good quality complete protein and delivers a good balance of essential amino acids.
- Lamb is also rich in vitamin B12 (great for the nervous system, immune system and to promote energy levels and needed to make red blood cells) and the B3 vitamin Niacin (involved in the metabolism of fats, synthesis of cholesterol and plays a role in regulating blood sugar).
- Being rich in an animal source of iron, this essential mineral is more easily absorbed by your body. Iron is a vital mineral needed for the formation of red blood cells, helps to produce energy and supports your immune system and prevents iron deficiency (anaemia).
- Lamb is also a good source of zinc (essential for your immune system, growth and hormones) and selenium (has antioxidant properties, protecting the body against free radicals and supports healthy thyroid function).
- Being rich in protein it also helps to keep you fuller for longer whilst helping to support muscle growth and body composition.
If you love lamb at Christmas time, this one is one of my favourites along a BBQ lamb with fresh marinade (you can find this recipe in my Christmas recipe e-book
Fall Off The Bone Spiced Lamb Shoulder
- 1.5-2kg lamb shoulder (bone in)
- 1 whole garlic bulb
- 1 TBSP (20ml) olive oil
- 1 tsp (2g) ground cumin
- 1 tsp (2g) ground coriander
- 1 tsp (2g) ground paprika
- 1/2 tsp (1g) ground turmeric
- 1/2 tsp (1g) ground cardamom
- 1/2 tsp (1g) ground fenugreek
- Pink salt and black pepper
- Pre-heat fan-forced oven to 200ºC. (I most often use my Webber BBQ for this).
- In a small mixing bowl combine spices, salt and pepper. Set aside.
- Place half of the peeled garlic cloves onto a large sheet of cooking foil.
- Place lamb on top of garlic and a sharp knife to score the fat side.
- Rub the lamb all over with olive oil and spice mix.
- Place the remaining garlic cloves on top and wrap the lamb tightly in foil so you don't lose any juices.
- Transfer to a high sided roasting tray with wrack and place in oven.
- Turn the oven heat down to 150ºC and cook for 3.5-4 hours or until the meat pulls apart easily with a fork.
- When lamb is nearly cook begin your sides (chosen vegetables etc).
- Once cooked, remove lamb from oven, cover with a tea towel and allow to rest.
- Meanwhile finish preparing your sides such as cooked greens, salad.
Make It Personal:
- You can use any blend of spices or even pre-mixed spice blends.
- Wrapping your lamb shoulder in foil helps to lock in moisture to make your lamb tender and moist.
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