A juicy lamb shoulder with succulent intense flavour, complimented by fresh and spicy chimichurri. Everything a seasonal easter recipe should be.


Cooking Time: 4.5 hours
Serves: 8
Difficulty: Intermediate 

  • 2.2kg British higher-welfare bone-in lamb shoulder
  • 6 garlic cloves
  • 3 sprigs fresh rosemary
  • 2 tsp cumin powder
  • 2 tsp turmeric powder
  • 2 tsp smoked paprika
  • 2 tbsp CHIMILOVE chimichurri mild
  • 1½ tsp sea salt flakes
  • 1½ tsp cracked black pepper
  • 2 tbsp olive oil
  • 1.5 litres lamb stock
  1. Put the lamb in a roomy roasting tin, then make small incisions all over with the tip of a small sharp knife and stuff with the garlic and fresh rosemary.
  2. Mix the cumin, turmeric, smoked paprika, salt, pepper, chimichurri and oil olive together and baste the entire shoulder or lamb.
  3. Heat the oven to 210°C/190°C fan/gas 6½. Roast, uncovered, for 30 minutes until the skin is starting to brown, then turn the oven down to 160°C/140°C fan/gas 3.
  4. Pour in the stock, then return to the oven for 4 hours, basting every 30 minutes or so, until really tender.
  5. Transfer the lamb to a board set on top of a lipped baking tray to catch the meat juices and leave to rest in a warm place for 30 minutes.

Recipe by Chimilove