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Leaves Shadow

Roast Lamb Shoulder with Tumeric

Prep Time:

30 Minutes

Marinade Time:

Cook Time:

1-2 Hours

<4 Hours

Freeze Time:



4 Servings

SlowCooking, Protein, Gut Health

Coffee on Desk

About the Recipe

I can never get bored of slow cooking meat with turmeric and other spices for they always make a divinely delicious, aromatic and crowd pleasing dish. It looks time consuming but there is little hands-on work. You even can go for a run and a nice
long stretch as the lamb slow cooks for hours. Hope you enjoy this nutritious post run treat!


  • 1 lamb shoulder, about 1kg

  • 1 large onions, peeled & quartered

  • Marinade:

  • 3 garlic cloves, peeled & sliced

  • 2 tbsp finely chopped fresh ginger

  • 2 tsp pink salt

  • 2 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tbsp ground black pepper

  • 1 tsp paprika or chilli flakes

  • 1-2 tbsp olive oil or ghee

  • 1 bunch of freshly chopped coriander

  • 1 to 2 cups of water or bone broth.


Step 1

Use a sharp knife to score and make thin little slits on the lamb. Add all marinade ingredients in a bowl and mix to combine.

Wear gloves for the next step if you don't want yellow fingers.

Step 2

Rub the marinade paste all over the lamb (please wear gloves!) and tuck any bits and pieces into the slits in the meat.

Step 3

Cover & marinade for 1 -2 hrs in the fridge (note this is optional).

Step 4

When ready, preheat oven to 150°C .

Step 5

Place the onion on the bottom of a greased roasting pan or a dutch oven. Put the lamb on top. Pour water or bone broth into the side of the roasting pan. Tightly cover the roasting pan with thick foil or a lid.

Step 6

Slow-roast for 3 hours until the meat is fork tender. After that, raise the oven temperature to 180°C. Remove the foil or lid, skim off the fat and add more water if needed.

Step 7

Baste the lamb then return it, uncovered, to the oven. Cook for a further 30 minutes until tender.

Step 8

You can serve the lamb as is.

Or you can make the gravy to serve with the lamb. First, lift the lamb out onto a serving dish and cover with foil to keep warm. Then drain the cooking liquid from the roasting pan into a saucepan. Add 1 tablespoon of starch, salt and pepper, stir gently and heat over the stove on low for a couple of minutes until dissolved. Serve lamb with this gravy.

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