Moroccan Spiced Shoulder of Lamb (Serves 4 to 6)

A Moroccan classic. Melt-in-your-mouth lamb shoulder with its hand-rubbed spices including lemon zest, smoked paprika, and ginger to name but a few. They will linger as you pull off the bone to mix with the spiced apricot sauce. Oozing with flavour, your guests will certainly be asking for more!

Ingredient Information

Lamb (72%), Ras El Hanout [Paprika, Ginger, Black Pepper, Coriander, Cardamon, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves, Rose Petals], Tomato [Tomato, Tomato Juice, Acidity Regulator (Citric Acid)], Water, Rapeseed Oil, Onion, Dried Apricots (2%), Cumin, Herbs, Honey, Cornflour, Tomato Paste [Tomato, Salt], Lamb Stock [Salt, Vegetable Oil (Rapeseed Oil, Sunflower Oil, Palm Oil), Cornflour, Potato Starch, Flavouring (Wheat, Barley, Soya, Milk), Yeast Extract, Sugar, Onion Powder, Flavour Enchancer (E635, Monosodium Glutamate), Colour (E150C)], Lemon Juice [Lemon Juice, Preservative (E224) (Sulphites)], Concentrated Orange Juice (Water, Orange Fruit From Concentrate (20%), Acid (Citric Acid), Acidity Regulator (Sodium Citrate), Natural Orange Flavouring With Other Natural Flavourings, Sweeteners (Acesulfame K, Sucralose), Stabilisers (Cellulose Gum, Sucrose Acetate Isobutyrate), Preservatives (Potassium Sorbate, Sodium Metabisulphite), Emulsifier (Glycerol Esters Of Wood Rosins), Natural Colour (Carotenes)), Garlic [Dried Garlic, Acidity Regulator (E262)], Ginger [Ginger, Water, Maltodextrin, Salt, Palm Oil, Vinegar, Sugar, Citrus Fibres, Thickener], Lemon Zest (Lemon Zest), Smoked Paprika, Cardamon, Cayenne Pepper, Cloves

Allergy Information
For allergens, including cereals containing gluten, see Ingredients in bold.

Storage Information

0 - 5C°

Cooking Information

Remove from fridge 15 mins before cooking. Preheat oven. Electric 200°C/Fan 180°C /Gas 6 Cooking time: 30 mins Remove all packaging and place sachet to one side. Transfer lamb shoulder and juices to roasting tray and cover with foil. Remove from oven and drain any juices into a jug for later use. Return to oven and cook uncovered for a further 30 mins. Remove from oven. Rest for 10 mins. To serve: Remove the bone. Carve the lamb into thick slices or pull the meat using 2 forks. Pour over sauce to serve. Pour contents of sauce sachet along with 6 tbsp of cooking juices into a saucepan and warm over a medium heat. Pour over the meat to serve

Country of Origin
United Kingdom