Shawarma Marinated Lamb Shoulder
Easter with a Middle Eastern twist, our shawarma marinated lamb shoulder offers a vibrant alternative to the typical roast. Heady with garlic, ground coriander, smoked paprika, cumin and cardamom, with zingy lemon juice to cut through the spices. It works superbly with the strong flavours of lamb and lends itself fabulously to slow and gentle cooking. Serve with flatbreads, dips and a big crunchy salad for a family Easter feast to remember.
Approx. 2kg shoulder on the bone, serves 6.
£63.00
Cooking: We've done all the hard work of marinating the lamb so it's ready to pop in the oven (although it will need removing from its wrapping).
Please note: all ovens and hobs vary - if you know yours is a bit off-piste, adjust timings and temperatures accordingly.
If refrigerated, remove your lamb from the fridge 2 hours before you want to cook, to allow to come to room temperature.
Preheat your oven to 160C fan. Place the marinated lamb shoulder in a foil-lined roasting tray.
Cover well with one layer of parchment paper, then a couple layers of foil. Wrap tightly to ensure no steam can escape whilst cooking.
Place in the oven for 4 hours 30 mins.
Remove from the oven and drain the fat into a bowl. Cover the shoulder with some foil and a tea towel and allow to rest for 30 minutes before carving. Enjoy!
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
