INGREDIENTS

1 lamb shoulder (can be boned or not, around 2 kg in size)

2 tablespoons cracked black pepper

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground tumeric

500gms finely chopped baby spinach

4 sprigs fresh rosemary

3 fennels finely diced

2 bunches spring onions finely chopped

1/4 cup olive oil

 

METHOD

1.  Line the baking tray with non-stick greaseproof paper 

2.  Place all fresh herbs in a large bowl and mix well, layer them across the base of the lined baking tray

3.  In a separate bowl mix the dried herbs together and dust the lamb shoulder with the dry herb mix and place in the lined baking tray

4.  Drizzle the lamb and herbs with olive oil, cover with a lid or aluminium foil to keep the moisture in and bake in an oven at 140 degrees for 3 hours, then turn the lamb and bake for another 1 hour remaining covered on 160 degrees.

5. Remove the cover pull the lamb apart and bake for a further 15-20 minutes on 180 degrees or longer if you prefer it more golden and crispy

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SUGGESTIONS AND TIPS;

Always make adjustments to the cooking temperature as required, as not all ovens bake at the same rate, even though the temperature may be the same.

You can add a variety of mixed herbs, such as garam masala, ground mustard seeds, thyme, as a few examples.

The list is endless, you can do whatever you feel to, there are no rules, make each one unique based on your requirements in that moment.

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