Ingredients
2kg butterflied lamb shoulder
400g sweet potatoes
500g new potatoes
8 spring onions
250ml lamb stock
3 cloves garlic
1 cinnamon stick
Spice rub
50g honey
2tsp crushed fennel seeds
1 tsp ground cumin
2 tsp chilli flakes
Method
Place the potatoes and spring onion in a large baking dish, season well and add stock.
Score the lamb and pat dry. Mix together the rub ingredients, then work well into the lamb, coating the lamb evenly, then place on top of the veg.
Cover with parchment and foil, roast for 4hrs at 180C˚.
After the initial cooking time remove the foil and cook for another hour until tender.
Cut the meat into large chunks or shred and serve with the roasted potatoes, couscous, flatbreads and tzatziki.
