slow cooked lamb

Here in Australia, the leg of lamb gets all the glory, but in our opinion the best cut of lamb for slow cooking is the big ol' ugly shoulder. Streaked with good, healthy fat, the shoulder of lamb becomes a tender, fall-off-the-bone fork full of salted caramel goodness when slow cooked in an oven at a low temperature.

The cumin adds amazing sweetness. But keep an eye on whoever is getting all that meat off the bone - guaranteed they'll be picking all the best chewy bits!


- 1 shoulder of lamb (weighing anywhere between 1.7kg and 2kg)

- 1/2 tablespoon ground cumin

- 1/2 teaspoon sea salt

- 1 tablespoon olive or melted coconut oil

- 1/2 cup water


1. Pre-heat oven to 140 degrees celcius

2. Line a roasting tin with baking paper and pop the lamb smack bang in the middle.

3. In a small bowl, mix the oil, cumin and salt, then rub the mixture over the lamb.

4. Pour the water around the base of the lamb (this will stop it from drying out too much).

5. Roast in the oven for 5 hours.

6. Bring it out of the oven and rest for 5 minutes, then pull the lamb off the bone with a couple of forks. It should all just fall away in big yummy chunks.

7. Serve with a fresh, chunky salad of whatever's in season.