Spiced Honey Glazed Lamb Shoulder

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.

Products used