Home » Cooking » Roast Shoulder Of Lamb With Merguez Spices

Roast Shoulder Of Lamb With Merguez Spices


This is another excellent recipe from Hugh Fearnley-Whittingstall’s River Cottage Everyday cookbook.  On a bitterly cold winters day, a lovely roast slow-cooking in the oven is something truely beautiful. The spice rub is wonderfully fragrent, and fills the house with delicious smells. This recipe does take a long time to cook (6 hours!), but the results are definetly worth it.

I used a leg of lamb, and ground spices, rather than seeds. I don’t believe it changed the end result.

I served it with green beans (boil in salted water, drain, add a nob of butter, let it melt. Serve) and mash (3 carrots, 5 potatoes and a sweet potato).

Serves 6-10, depending on the size of the meat.

1 shoulder of mature lamb, mutton or hogget, on the bone

For the spice paste:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
½ cinnamon stick, broken up
1 tsp black peppercorns
A pinch of cayenne pepper or chilli powder
2 tsp sweet smoked paprika
2 garlic cloves, finely chopped
Leaves from 2 large rosemary sprigs, finely chopped
2 tsp sea salt

If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn’t essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.


Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1–2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/gas mark 7. Roast for 30 minutes.


Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/gas mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.

Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.



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