Persian Slow Roasted Lamb Shoulder

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This came about from our Friday  night fast food night challenge.

Kebabs!

It actually works very well as fast food because you shove it in the oven and leave it be until it’s time to eat!

The boys love the tangy flavour and the fact that they can eat with their hands, will they ever grow out of that?

Served with pitta, salad and a dressing, normally natural yogurt with some dill and parsley stirred through.

If you are trying this out on children for the first time, maybe think about a little bit of fresh coriander in the salad, it goes beautifully and if they will eat it with this the world is your oyster!

The gluten free option here is to pop some potatoes around the meat to cook in the yummy juice, possibly tastier than the pitta!

Serves six.

Ingredients

2.8kg lamb shoulder, shin attached

2 garlic cloves

2 teaspoons salt flakes

3 tablespoons sumac

1 teaspoon ground cinnamon

1 tablespoon ground cumin

4 tablespoons olive oil

1 onion, cut into wedges

1 tablespoon Za’atar

Method

Preheat the oven to 160 degrees Centigrade

In a mortar and pestle, crush the garlic with the salt.

Add the oil and mix in sumac, cumin and cinnamon.

Mix to a thick brown paste.

Place the shoulder in a roasting tin.

Rub the spice mix all over the meat.

Add the onion wedges to the tin.

Cover with foil and pop in the oven.

Roast for 4-6 hours until the meat is falling off the bone.

Remove from the oven, sprinkle with Za’atar.

Serve warm.

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