Slow Roasting Times:
- Small or thin joints – 30 minutes per lb/450g plus 30 minutes
- Thicker joints – 35 minutes per lb/450g plus 35 minutes
- Large boned joints 45 minutes per lb/450g plus 45 minutes
For all sized joints preheat the oven to 160°C/Fan 140°C/Gas 3 and cook in the centre of the oven.
When slow roasting meat I like to place it on a trivet/wire rack with a bit of water in the bottom of the roasting pan and lightly cover it with foil until the last half hour of cooking to keep the meat really moist.
Whole coriander seeds – 1 tablespoon
Whole cumin seed – 1 tablespoon
Black peppercorns – 1 tablespoon
Chilli flakes – 1 teaspoon
Ginger – 1 inch (peeled & chopped)
Garlic – 4 cloves (peeled)
Lemon juice – 2-3 tablespoons
Olive oil – 1 tablespoon
Lamb shoulder – 2lb/900g
Equipment: Kenwood mulit-mill/pestle & mortar, spoon, plate, roasting tin with wire rack/trivet
- Put the spices in the multi-mill, attach to the Kenwood and pulse until ground.
- Add the garlic, ginger, lemon juice and olive oil, re-attached to Kenwood and blend until smooth.
- Spoon over the joint and rub in well. Leave to marinate for as long as you can.
- Season the skin with salt, put on a wire rack/trivet over a baking tray and pour enough water in the baking tray to cover the bottom.
- Cover the meat lightly with foil and put in a preheated oven (160°C/Fan 140°C/Gas 3) and work out the cooking time depending on the size and weight of your joint (see above). Mine was in for 1 hour 15 minutes. Remove the foil for the last 30 minutes.
- Once cooked leave the meat to rest for 10 minutes before carving.