2kg butterflied lamb shoulder

400g baby carrots

500g new spuds

8 spring onions

250ml strong chicken stock (or lamb stock)

3 cloves garlic

1 cinnamon stick

few sprigs rosemary

Spice rub

50g honey

2tsp crushed fennel seeds

1 tsp ground cumin

1 tsp chilli flakes

Serve with mint sauce


1. Put all the veg in a large baking dish, season well and add stock

2. Score the lamb and mix all the rub ingredients, then work well into the lamb

3. Place the lamb on top of the veg

4. Cover with parchment and foil, roast for 4hrs at 180C

5. Take off the cover, cook 1 hour more or until tender

6. Cut big chunks of meat, serve on the veg with some roasting juices and mint sauce