Cornish Sea Salt Really Garlicky and Spice Rubbed Slow Cooked Lamb Shoulder

Serves 6 - 8

Ingredients

Lamb shoulder - 1.70kg
2 tsp Cumin seeds
2 tsp Fennel seeds
2 tsp Coriander seeds
2 tsp Smoked paprika
1 tsp Peppercorns
1 tsp Cinnamon
1 tbsp Cornish Sea Salt Really Garlicky
1 small pack of Rosemary
2 tsp Dried Thyme
2 tsp Dried Mint
3 cloves of Garlic

Instructions

Gently toast all of the spices in a dry frying pan until they become really fragrant and then grind in a pestle and mortar.
Lay the lamb over any veg you have in the fridge – we’ve used carrots, celery, herbs, leeks and onions. Stud the lamb with garlic slices and rosemary.
Rub the spice mix over the lamb, seasoning with an extra pinch of Cornish Sea Salt Really Garlicky and drizzle with oil, rubbing it into all the nooks and crannies! Cook for 1 hour uncovered on 150/160c.
Pour into the tray 50ml water and cover with damp greaseproof, tucking it inside the tray. Cook for another 5 hours until you can pull it apart.
Finish the lamb with any remaining spice blend and Really Garlicky Cornish Sea Salt and sprinkle over for a punchy flavour pop!
Serve the lamb with buttery new potatoes and some wilted greens.