Middle Eastern Roast Shoulder

Middle Eastern Roast Shoulder


  • 1.5kg lamb shoulder (bone in)
  • ¼ cup olive oil
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp sweet paprika
  • ½ tsp black pepper
  • 3 tsp salt 
  • 6 cloves garlic
  • 8 small sprigs of rosemary
  • 400g Dutch carrots, 2 bunches
  • 2 tsp olive oil
  • 3 tbsp tahini
  • 2 tsp cumin
  • 1 Tbs honey
  • A pinch of salt and pepper
  • 250g natural Greek yoghurt
  • ½ a lemon, juiced 

The Victoria Hill Method:

  1. Pre heat oven to 200°C. Mix the lamb rub spices together with olive oil and rub all over the surface of the lamb. Pierce the lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs.
  2. Bake the lamb for 30 mins until browned. Once browned, wrap the shoulder in baking paper then foil. Reduce the oven heat to 160°C and cook for a further 2 hours until very tender.
  3. Wash and trim the carrots and mix in tahini, cumin, honey, olive oil and season with salt and pepper. Keep to one side and bake at 160°C for the last 20 mins with the lamb.
  4. Rest the lamb for 10 mins before carving. Serve with yoghurt mixed with lemon juice.


  1. For an alternate cut, try using lamb leg. Cooking time will need to be adjusted.
  2. You may choose to add potato, sweet potato, capsicum and onion as shown. Potatoes will need ~45 minutes to cook, onions and capsicum can go in with the carrots. 
  3. For an Indian flavoured lamb dish, use a simple Indian paste and follow the same cooking instructions.

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