Ingredients
- 1.5 – 1.7 kg boneless lamb shoulder
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground cinnamon
- 5 cloves garlic, finely chopped
- 2 tsp sea salt
- Freshly ground black pepper
- ¼ cup olive oil
- 250ml (1 cup) chicken stock
- Flat leaf parsley to serve
Method
Preheat oven to 130°C Fan Oven function.
In a small bowl, mix together the cumin, coriander, cinnamon, garlic and salt and pepper with the olive oil and stir to combine. Score the lamb shoulder all over with a sharp knife and rub the spice mix all over the lamb, cover and refrigerate for 2 hours or overnight. Place the lamb in a heavy based oven dish and add the stock, cover tightly with a layer or baking paper, then foil or lid and cook for 6 hours until the meat is very tender.
For a nice crust on your lamb, increase oven to 200°C Fanned Grilling function, place lamb, skin-side up and uncovered, on the second shelf for 25-30 minutes until the skin is dark and crispy. Rest the lamb for 20 minutes then shred, season well with salt and pepper, top with fresh parsley and serve.
