Slow Roasted Lamb Shoulder
Our luck, a mediterranean food shop in our neighbourhood moved to a larger place. Now they also sell meat: poultry, veal, lamb. And fresh herbs and the wonderful round flatbreads.
I had my eye on a piece of lamb for some time now, and the man in the store advised me to use the neck of the lamb in the oven. Admitted, there’s more fat in the neckpiece, which adds to the flavour and succulence of a slow roast.
I intended to make a mediterranean version, but ended up halfway between Britain and Morocco, by complementing the slow-roasted shoulder with baked potato’s, broadbeans and a minty sauce.
1 kg lamb shoulder Marinated in: Juice of 1 lemon Handfull of mint, chopped 1 tsp cumin Large splash olive oil Salt n pepper