Slow Cooked Middle Eastern Lamb Shoulder

Slow Cooked Middle Eastern Lamb Shoulder

• 2kg lamb shoulder
• 4 cloves of garlic, peeled and crushed
• Zest of 2 lemons
• Juice of one lemon
• 2 tbsp Centuries Ahead Oregano
• 1 tsp Centuries Ahead Smoked Paprika
• 1 tsp Centuries Ahead Cumin Ground
• 1/2 tsp Centuries Ahead Black Pepper Cracked
• 1/2 tsp Centuries Ahead Coriander Ground
• 1/4 tsp Centuries Ahead Cinnamon Ground
• 1/4 tsp Centuries Ahead Sumac
• 1/4 tsp Centuries Ahead Himalayan Pink Salt “Fine Grind” 
• 3 tbsp olive oil

Method

Combine garlic, lemon zest and juice and all spices with olive oil in a small bowl. Rub lamb with spice mix and place into the bowl of a slow cooker, add enough water to the bowl to be level with the top of the lamb without covering in water. Cook covered on low for 6 – 8 hours.

Lamb should be able to be pulled off the bone with a fork.