Chris Hadlington
The Brasserie Mayflower Marina, Plymouth

Slow Roast Spiced shoulder
of Westcountry Lamb
(serves 5 to 6 persons)

1 Shoulder of Westcountry Lamb (2 to 2.5 kg)
100 gms Butter
3 cloves of Garlic
2 Teaspoons Cumin
3 Teaspoons Coriander
1 Teaspoon Paprika
1 Teaspoon cracked black pepper
1 Teaspoon Sea Salt.

THE SOUTH HAMS RADIO COOKBOOK

 

 

Ask the butcher to bone out the shoulder of lamb or try it for yourself, its not too hard.
Mix all the other ingredients together to make a paste and rub it inside and over the whole shoulder. Tie with string (ask the butcher for a metre or so), put in a covered dish and refrigerate for at least a day.

Pre heat the oven to 220c, Gas mark 7

To cook, put the shoulder in a deep roasting tray with a cup of water.
Cover with a lid or with foil.
Place in the oven for 1 hour then reduce the temperature to 150oC, gas mark 3
Allow to cook for a further 3 1/2 hours.

Remove from the oven and allow to rest for 20 minutes then carve serving the cooking juices as a sauce