A traditional Easter roast shoulder of lamb


2.5kg shoulder of lamb 

5 cloves off garlic 

4 sprigs off rosemary 

2 carrots 

2 onions 

2tbsp salt 

1 tbsp sugar 

1 tsp coriander 

1 tsp cumin

1 tsp chopped rosemary

Zest and juice off 1 lemon 

Zest and juice off 1 orange 

1 tbsp tomato paste


  1. In a bowl mix together the spices, sugar, rosemary and fruit zest and juices
  2. Make incisions in the lamb deep enough to stuff with the garlic, and rub the mix into the lamb
  3. Chop onions and carrots roughly and place the lamb on top to lift the lamb off the bottom off the roasting tray 
  4. Cover with the foil and place in the oven and cook for 45 minutes at 170C
  5. Baste with the juices and continue cooking another 60 minutes
  6. Leave to cool and carve or shred lamb to serve