Ingredients
- 1½ tsp ground allspice
- ½ tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp dried chilli flakes
- 1 tsp ground turmeric
- 3 garlic cloves, crushed
- 100g unsalted butter, softened
- 2.5kg lamb shoulder, bone in
- 2 tsp cumin seeds, toasted, roughly ground
- 2 tbs sea salt flakes
- Bread and orange wedges, to serve
Method
Preheat oven to 140°C.
Combine spices, garlic and butter in a bowl.
Rub mixture all over lamb and season with salt.
Completely enclose lamb in two large sheets of foil and place in a deep roasting pan.
Roast for eight hours or until meat is meltingly tender and comes away easily from the bone.
Combine cumin seeds and sea salt in a small bowl.
Shred lamb into large pieces.
Serve with cumin, salt, bread and orange wedges.
sbs.com.au