Slow roast Moroccan lamb shoulder

Our slow roast Moroccan lamb shoulder makes the perfect weekend meal for the family. Whether your feeding a few or the whole tribe, this succulent melt in the mouth lamb, will go down a treat. Slow roasting brings out the best in meat, and when served with pita or flatbread, it makes for an easy meal without much effort. It doesn’t get much easier or tasty than this.

  • Prep Time

    15 Minutes
  • Cook Time

    3 Hours
  • Serves

    8 People


  • 1 large boned out shoulder of lamb (normally about 1.5kg)

For the marinade

  • 1 ½ cups Greek natural yoghurt
  • ¼ cup extra virgin olive oil
  • 6 large cloves of fresh crushed garlic
  • juice and zest of one lemon
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons cinnamon
  • 2 tablespoons of dried oregano
  • 1 tablespoon sea salt
  • ½ tablespoon freshly ground black pepper.

You'll Need

  • 1 large Multix roasting bag


  1. Cut several deep cuts in the lamb shoulder and pop on one side.  Using a large Multix roasting bag to mix them in, add all the marinade ingredients and mix until well combined. Place the lamb in the bag, seal it and massage the marinade into the cuts in the lamb to ensure it’s well covered. Place in the fridge and allow it to marinate for at least 4 hours and overnight if possible.
  2. When you’re ready to cook the lamb. Preheat the oven to 170°C.
  3. Place the lamb in the roasting bag with the marinade, straight into a roasting tray and bake for about 3 ½ hours occasionally turning the bag to baste the lamb with the marinade juices. The lamb is cooked when it’s absolutely falling apart and is moist and tender.
  4. Serve with a Greek salad, warmed pita breads, or gluten free flat breads, tzatziki and lemon wedges.

Tip: If you like things spicy try adding chilli to this dish.