• 8servings
  • 135minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2kg boneless shoulder of Welsh Lamb

  2. 6tsp Ras el Hanout (Middle-Eastern) spice mix

  3. 1tbsp olive oil

  4. Freshly milled salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C, gas mark 5, 375°F.

  2. Combine the spice mix with the olive oil and spread over the surface of the lamb, then season with salt. Place the lamb on a rack in a roasting tin and cover the top of the meat loosely with a square of foil (to stop the crust from burning) before placing it into the pre-heated oven.

  3. Roast for 2 hrs, then remove to a warmed plate, cover and rest for 30 mins. Carve into thick slices and serve.


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