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Spiced Lamb Shoulder

If you love lamb, maybe at Christmas time or on a Sunday with the family, then this recipe is one to try. This is another from Casey-Lee over at https://www.livelovenourish.com.au. Again- if you haven’t gone over to her website, stop what you’re doing right now and go have a look at her mouth-watering recipes.

** When I made, I wrapped in foil to lock in the moisture.


  • 1.5-2kg lamb shoulder (bone in)
  • 1 whole garlic bulb
  • 1 TBSP (20ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1 tsp (2g) ground paprika
  • 1/2 tsp (1g) ground turmeric
  • 1/2 tsp (1g) ground cardamom
  • 1/2 tsp (1g) ground fenugreek
  • Pink salt and black pepper
  • ***You can use any blend of spices or even pre-mixed spice blends if you do not have these ingredients


  1. Pre-heat fan-forced oven to 200ºC. (I most often use my Webber BBQ for this).
  2. In a small mixing bowl combine spices, salt and pepper. Set aside.
  3. Place half of the peeled garlic cloves onto a large sheet of cooking foil.
  4. Place lamb on top of garlic and a sharp knife to score the fat side.
  5. Rub the lamb all over with olive oil and spice mix.
  6. Place the remaining garlic cloves on top and wrap the lamb tightly in foil so you don’t lose any juices.
  7. Transfer to a high sided roasting tray with wrack and place in oven.
  8. Turn the oven heat down to 150ºC and cook for 3.5-4 hours or until the meat pulls apart easily with a fork.
  9. When lamb is nearly cook begin your sides (chosen vegetables etc).
  10. Once cooked, remove lamb from oven, cover with a tea towel and allow to rest.
  11. Serve with cooked greens or salad.

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