Slow roasted Moroccan lamb shoulder

Moroccan slow roasted lamb recipe by Yummy Calories

This slow roasted lamb recipe is an adaptation of an Australian Women’s Weekly recipe (i.e. more Moroccan spices) from 7 years ago. It was very well received and for a period of time, I cooked it quite often. Then I got tired of it and hadn’t cooked it in at least 5 years.

Suddenly, out of the blue, my brother messaged me asking me how I cooked this and to be honest, I almost forgot! I re-read my recipe and thought it really needed a bit of an update. I had previously had a really tedious cooking method for this that I have now simplified and with great – if not better – results than last time. So I’ve rejigged my recipe from all those years ago and I hope you enjoy it!

The picture shows a double portion. I’ve tried this slow roasted lamb recipe with both with lamb shoulder and leg but I prefer the fattier shoulder.


Serves 6 (approx. 636 calories per serve)

Prep time 30 mins
Cook time 3-4 hours

1.3kg lamb shoulder, boneless
2 tsp fennel seeds
2 tsp cumin powder
2 tsp ginger powder
1 tsp chilli powder
2 tbsp olive oil
3 garlic cloves, minced
2 onions, sliced
500ml water, approx.

Note: to get a similar roasting tray to what’s shown in the picture, this one comes close.

Preheat the oven to 180C.

In a small pan, toast the fennel seeds, cumin powder, ginger powder and chilli powder until fragrant. This should only take 2-3 minutes max. Don’t burn the spices!

In a bowl, mix through the toasted spices with olive oil and minced garlic until it forms a paste. Rub this paste all over the lamb shoulder.

If you lamb shoulder came tied up, I would untie it, rub the spice paste and then retie it up again.

In a roasting tray, line with some baking paper so it doesn’t stick to the bottom. Then place the onion slices at the bottom and sit the lamb shoulder on top. Add enough water to about 1cm in depth. You don’t want to cover the lamb, you just want to add a bit of moisture into the roast so it doesn’t dry out.

Cover the lamb with foil and roast in the oven for 2.5-3 hours. After that, take the foil off and let it continue to roast for a further 30 minutes to 1 hour.

Remove from the oven and let it rest for about 10-15 minutes before serving. The meat should be soft enough to pick at with some tongs. Make sure you get a spoon to ladle some of the juices at the bottom on top before serving.


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