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Slow cooked Welsh Lamb shoulder with a preserved lemon and spiced crust

Ingredients

  • ½ shoulder of Welsh Lamb
  • 2 tsp cumin seeds
  • 5 cloves garlic
  • 2 preserved lemons, chopped
  • 1 tsp ground cinnamon
  • Handful coriander, chopped
  • ½ tsp dried mint
  • Seasoning
  • 2 tbsp oil
  • 150ml vegetable stock

Yogurt and Tahini Dressing:

  • 200g thick Greek yogurt
  • 2 tbsp Tahini
  • 2 cloves garlic, crushed
  • 2 tsp lemon rind
  • 2 tsp lemon juice
  • ½ tsp Sumac powder

To Serve:

  • Pomegranate seeds
  • Flatbreads

240
Cooking Time
25
Prep Time
4
Serves
  1. Preheat the oven to 130'C
  2. Heat a small pan and add the cumin seed, heat carefully for a few minutes until they start to pop and colour slightly. Remove from heat, cool and place in a pestal and mortar and crush the seeds.
  3. In a food processor place the cumin, lemon, garlic, cinnamon, mint, coriander, seasoning and the oil. Blitz to a paste.
  4. Place the meat in a roasting tin.
  5. Use a sharp knive to make slits in the surface of the meat.
  6. Rub the herb paste all over the surface of the meat
  7. Pour the stock around the base of the tin.
  8. Cover tightly with foil making sure it’s not touching the surface of the Lamb.
  9. Cook for approximately 2 ½ - 3 hours until the meat is tender.
  10. Increase the oven temperature to 200'C
  11. Remove the foil and cook for a further 20 minutes until the crust is crisp and browned. (You could place under the grill until crisp and browned)
  12. Leave to rest for 30 minutes before pulling the meat off the bone.
  13. For the Yogurt and Tahini Dressing
  14. Mix the yogurt, tahini, garlic, lemon rind and juice together until smooth.
  15. Add the sumac and just gently stir through.
  16. Serve the Lamb with flatbreads, the dressing and top with pomegranate seeds.

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