Slow Cooked Lamb

Paleo – serves 2 


  • 3 tbsp cumin seeds
  • 2 tbsp sumac
  • Rind of 2 lemons
  • 3 cloves of garlic
  • 1 tbsp celtic sea salt
  • 3 tbsp olive oil
  • 1.2kg organic lamb shoulder
  • 1 sweet potato, peeled and sliced finely
  • 1 bunch asparagus


  • In a small frypan, toast cumin seeds for a couple of minutes and then place in a mortar and pestle. Grin seeds, add sumac, lemon rind, garlic and salt and grind into a paste. Add olive oil and combine
  • Rub marinade all over the lamb, place in an airtight container in the fridge to marinate for 2 days
  • Remove lamb and let it come to room temperature
  • Preheat oven to maximum temperature
  • Place lamb in a baking dish and wrap in alfoil, making sure the alfoil is tight and there are no gaps
  • Place baking dish into the oven, and turn the heat down to 170 degrees. Cook for 4 hours
  • Remove lamb and let rest for 10 minutes. Remove alfoil and fork apart the meat, it should fall beautifully from the bone
  • Steam sweet potato and puree either by hand or in a mixmaster
  • Steam asparagus for 2 minutes, then remove, brush with olive oil and place on a grill plate


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