Kashmiri Slow-Roast Lamb Shoulder

Serves 6 · 5 hrs, plus marinating (30 mins hands-on) · Uses: 1 x 2kg organic boneless lamb shoulder

The one for the middle of the table. Yoghurt and Kashmiri chilli do the work overnight, a long, gentle roast does the rest, and a blast of heat at the end gives you those charred, crisp edges.

From the butchers

Shoulder is the cut for this. It has the fat and connective tissue to stay juicy through a long roast, and it pulls apart with a fork when it's ready. Kashmiri chilli is more about colour and warmth than fierce heat, so it's a good one for a crowd.

Ingredients

• 1 boneless lamb shoulder (2kg)
• 300g full-fat Greek yoghurt
• 2 tbsp Kashmiri chilli powder
• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 6 garlic cloves, grated
• Thumb of fresh ginger, grated
• Juice of 1 lemon
• 2 tsp sea salt
• 2 tbsp ghee or butter, melted
• 2 onions, thickly sliced
• 300ml chicken bone broth

To serve: warm flatbreads, mint yoghurt, quick-pickled red onion and a handful of coriander.

Method

1. Unroll the lamb if it's tied and cut a few shallow slashes across the top. Mix the yoghurt, spices, garlic, ginger, lemon juice and salt, then rub it all over the lamb and into the cuts. Cover and leave in the fridge for at least 4 hours, or overnight.
2. Take the lamb out of the fridge an hour before cooking. Heat the oven to 160°C (140°C fan).
3. Scatter the onions over the base of a roasting tin, sit the lamb on top and pour the broth around it. Drizzle the ghee over the lamb. Cover tightly with foil and roast for 4 hours, until very tender.
4. Remove the foil and turn the oven up to 200°C (180°C fan). Roast for another 30 to 40 minutes, until the top is dark and charred at the edges.
5. Rest for 20 minutes, then pull the lamb into large pieces with two forks. Spoon over the onions and juices from the tin and serve with flatbreads, mint yoghurt, pickled onion and coriander.

Allergens: milk (yoghurt, ghee or butter), gluten (flatbreads). Check the bone broth label for any further allergens.

Thank you from the farmers and butchers.