Luke Thomas's Spiced Shoulders of Welsh Lamb

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Tuesday 8th September 2015


  • 3 x Welsh Lamb shoulders

For the marinade

  • 6 onions, peeled and roughly chopped
  • 9 garlic cloves, peeled and roughly chopped
  • 2 small bunch of fresh flat leaf parsley, leaves picked
  • 3 bunch of fresh coriander leaves, leaves picked
  • 3tbsp chilli powder
  • 6tbsp cumin powder
  • 6tbsp turmeric
  • 6tbsp sweet paprika
  • 90g sea salt
  • 300ml olive oil
  • juice and zest of 3 lemons
  • black pepper


  1. Blitz all marinade ingredients in a food processor, then pour equally onto the lamb shoulders
  2. Marinade over night (providing you have time)
  3. Place the lamb into the oven at 160c for 3 hours - covered in tin foil, then remove tin foil for the remaining hour

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