Slow-Roasted Lamb Shoulder, Cumin and New Season Garlic

Succulent lamb shoulder slow-roasted with new season garlic, toasted cumin, and tomatoes until the meat falls off the bone.

Gluten-Free Dairy-Free Dinner Lamb Slow-Roast

Estimated Nutrition

Calories

763.6

kcal / serving

3054.5 kcal total

Carbs

12.2g

per serving

48.6 g total

Fat

54.6g

per serving

218.4 g total

Protein

56.1g

per serving

224.2 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.5

Chicken Stock

Meat

1.2

Lamb Shoulder

preferably Pyrenean, knuckle removed

NutsSeeds

tsp

Sea Salt

for seasoning

bulb

Garlic

wet, new season

tbsp

Cumin Seed

whole, toasted

pinch

Salt

to taste

pinch

Black Pepper

to taste

sprig

Rosemary

0.5

tsp

Cumin

ground

0.5

tsp

Paprika

ground

OilsFats

tbsp

Olive Oil

for frying

Vegetables

400

Tomato

chopped or several really ripe tomatoes

Method

Season the lamb with sea salt and brown it in a hot frying pan.

Roast for approximately 3 hours until the meat is tender.

Preheat the oven to 170°C.

Place the lamb on top and cover with baking parchment.

Transfer the mixture to a roasting tin and stir in the rosemary, ground cumin, and paprika.

Add the tomatoes, cumin seeds, and 1.5 l of stock to the garlic and season.

Break the garlic into cloves and fry gently in olive oil.