Spicy Roast Shoulder of Lamb

In our household roast lamb is a firm favourite of ours be it leg or shoulder but we like to experiment with different flavours that go beyond the traditional rosemary and garlic. We tried this the other week and it tasted amazing as part of our Indian style roast dinner. Give it a try.

Serves: 6

Prep: 5 Minutes

Cook: 2 Hours


  • 1 whole lamb shoulder
  • 6-7 tbsp olive oil or melted ghee 
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 3/4 tsp cinnamon 
  • 1/4 tsp ground nutmeg
  • Generous pinch of pink Himalayan salt


  1. Pre heat the oven to 200c.
  2. Mix all the the spices and olive oil together in a bowl and mix well until it forms a paste like consistency. You can add more oil or spices here if you feel you need to.
  3. Place the lamb in a baking dish then slash the top of the lamb shoulder and then cover the entire top with the paste and make sure it gets right into the slashes you made. 
  4. Place in the oven to cook for 30mins until the fat starts to go a little crispy before turning the oven down to 180c and cooking for a further 90 mins.
  5. Remove from the oven and leave to stand a little before slicing.
  6. Pour over the juices from the bottom of the baking tray and then let people help themselves.
  7. Be sure to put some aside for your lunch the next day. You will only wish you had 🙂

Please note: Cooking time on lamb varies depending on both your oven and of course your preference of how you liked it cooked so feel free to modify accordingly. You can of course use this for a leg of lamb too but bare in mind a leg of lamb is smaller so just reduce the ingredients accordingly.