• shoulder Welsh Lamb on the bone (can also be made with boneless shoulder)
• 4 garlic cloves, roughly chopped
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp coarse black pepper
• ½ tsp sea salt
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• handful fresh thyme leaves, chopped
• 1 sprig rosemary, chopped
• flatbreads, minty yogurt dip and a crisp salad, to serve (optional)
• or vegetables and gravy, to serve (optional)
In a pestle and mortar, lightly crush the garlic, seeds and seasoning. Add the oil, lemon zest and juice, and the fresh herbs, and mix to combine.
Make a few slits in the surface of the lamb shoulder and rub the herby mixture all over the surface. Place the lamb in a deep roasting tin.
Pour 100ml water into the roasting tin, then place in the oven and cook for 45 mins until the crust has browned. Remove from the oven, cover with foil and return to the oven for approximately 2 ½ hrs until the meat is very tender, basting occasionally.
Remove from the oven and rest for 20 mins, then using two forks, pull/shred the meat off the bone. Serve in flatbreads with a minty yogurt dip and crispy salad. Alternatively, don’t shred the lamb and simply serve it as a roast, sliced with vegetables and gravy.