Turn one slow-roasted lamb shoulder into three meals

One joint of lamb is at the heart of a trio of bold and savvy dishes

The recipe that keeps on giving: our slow-roasted lamb shoulder is not just one meal for four, but will leave you with enough meat to create two delicious dishes in the days that follow:

SLOW-ROASTED LAMB SHOULDER WITH SUMAC POTATOES AND AUBERGINE KETCHUP

Serves 4 with enough leftovers for two more meals
Prepare 15 minutes plus marinating and cooling
Cook 7 hours 40 minutes

  • ½ bunch rosemary, leaves picked
  • ¼ bunch mint, leaves picked
  • zest of 2 lemons, plus 1 tbsp juice
  • 4 garlic cloves, crushed
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 6 tbsp olive oil
  • 3.5kg lamb shoulder, bone in
  • 1 aubergine, halved lengthways
  • ½ tsp smoked paprika
  • 550g SpinneysFood Baby Potatoes
  • ½ tbsp sumac
  • 30g SpinneysFood Coriander Microgreens
  1. Preheat the oven to 220°C, gas mark 7. Oil a large roasting tray.
  2. Put the rosemary, mint, zest of 1 lemon, 3 garlic cloves, the cumin and coriander seeds, 2 tbsp oil and ½ tsp sea salt in a mortar and pestle. Grind to a paste.
  3. Score the fat on the lamb in a criss-cross fashion. Rub all over with the paste and transfer to the tray. Leave to marinate.
  4. Coat the aubergine with 2 tbsp oil, the paprika and remaining garlic. Season and arrange cut-side down on a large sheet of foil. Wrap tightly and cook for 40 minutes, until tender. Scoop the flesh into a blender and add the lemon juice. Season and blitz until smooth. Leave to chill in the fridge.
  5. Cover the lamb with foil and transfer to the oven. Reduce the temperature to 170°C, gas mark 3 and roast for 7 hours, basting after 3 hours, or until the meat is falling off the bone.
  6. Fifty minutes before the lamb is ready, boil the potatoes for 10-15 minutes, until just tender. Drain, leave to cool, then halve.
  7. Transfer to a separate roasting tray. Season, add the sumac and remaining oil. Toss to coat, then cook for 30-35 minutes, turning halfway, until golden.
  8. Sprinkle with the coriander and remaining lemon zest. Serve with the aubergine ketchup and 500g shredded lamb (leave the rest to cool, then store in the fridge).

LAMB SHAWARMA WITH HERBED RED ONION SALAD AND LEMON-TAHINI YOGURT

Serves 2
Prepare 15 minutes
Cook no-cook

  • 4 tbsp natural yogurt
  • 1 garlic clove, crushed
  • 4 tbsp tahini
  • zest and juice of 1 lemon
  • ½ red onion, thinly sliced
  • 2 SpinneysFood Organic Cucumbers, thinly sliced
  • 1 gherkin, diced
  • 2 tbsp chopped mint
  • 2 tbsp chopped dill
  • 2 tbsp chopped parsley
  • 1 tbsp olive oil
  • 2 large pieces Arabic bread
  • 1 baby gem lettuce, leaves separated
  • 175g reserved cooked lamb, shredded (above)
  1. Put the yogurt, garlic, tahini, three-quarters of the lemon zest, all the juice and 1 tbsp water in a bowl. Season, stir together and loosen with a splash more water if needed.
  2. In a separate bowl, combine the onion, cucumbers, gherkin and herbs. Drizzle with the olive oil, season and toss to coat.
  3. Spread both pieces of bread with a quarter of the yogurt. Arrange the lettuce and shredded lamb on top, then scatter over the red onion salad and remaining lemon zest. Serve with the remaining yogurt.

LAMB CURRY WITH CUMIN AND CORIANDER RICE

Serves 2
Prepare 10 minutes
Cook  50 minutes

  • 2 tbsp vegetable oil
  • 1 red onion, thinly sliced
  • 2½ tbsp mild curry paste
  • 4 tomatoes (approx 550g), chopped into 2cm cubes
  • 250ml coconut milk
  • 250g reserved cooked lamb, shredded (see above)
  • 120g basmati rice
  • 2 tsp cumin seeds
  • ½ bunch coriander, leaves picked
  • parathas, to serve (optional)
  1. Set a saucepan with 1 tbsp vegetable oil over a medium heat. Add the onion and fry for 3-5 minutes, until soft and translucent. Stir in the curry paste and tomatoes and cook for 6-8 minutes more, until the tomatoes are soft and starting to break down.
  2. Pour in the coconut milk, cover with a lid and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened. Stir the shredded lamb into the sauce and warm through for 2-3 minutes.
  3. Meanwhile, cook the rice according to pack instructions.
  4. Set a small frying pan with the remaining vegetable oil over a medium-high heat. Toast the cumin seeds for 30-60 seconds until fragrant. Stir into the rice and add the coriander.
  5. Divide the rice between two warm bowls, top with the lamb curry and serve parathas on the side, if you like.

Pick up one of our handy lamb bulk packs filled with two great cuts of sustainably sourced Australian lamb shoulder, juicy chops and stewing meat in time for Ramadan.