Energy 636 kcal Fat 45g Sat Fat 19g Carbs 5g Sugars 2.5g Fibre 2.5g Protein 52g Salt 0.37g
1 Scotch lamb Shoulder approx. 1.15kg 1 Heaped tsp each of Ground Fenugreek, Paprika, Cumin, Cinnamon 4 Garlic Cloves 12 Black Peppercorns Juice of 1 Lemon 1 Onion Sea Salt 30ml Rapeseed Oil
1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3 2. Peel the onion and the garlic and chop 3. Put them into a food processor or ‘bullet’ blender 4. Add the lemon juice, oil, spices, peppercorns and some salt 5. Blend to a paste 6. Put the lamb joint into a roasting dish 7. With a sharp knife cut some slashes into the meat 8. Rub the paste into the meat – rubbing into the cuts 9. Pour a little water into the base of the roasting dish or slow cooker 10. Cover the roasting dish with foil and roast for 4 hours or cover the slow cooker and cook on low for 6 hours, or high for 3 hours
