You'll need: 5 hours, lamb shoulder, mixed coleslaw vegetables (eg red cabbage, zucchini, celery, broccoli, carrot), potatoes, dried spices and herbs, cocoa powder, plain yoghurt, lemon, garlic
Make the spiced lamb shoulder
1. Preheat your oven to 150 degrees C or 300 degrees F.
2. Prepare the spice rub by mixing together 1 teaspoon each of cumin, ground coriander, paprika, brown sugar, cocoa, dried oregano and 1/2 teaspoon of chilli powder in a bowl.
3. Place the lamb shoulder in a lidded casserole dish and massage the spice mix into the meat with a splash of oil. Leave you lamb to marinate for at least 30 minutes at room temperature. It will reduce the cook time if your meat isn't refrigerator cold.
4. Add one cup of water to the dish and put the lid on. Place the casserole in the oven and allow the lamb shoulder to cook slowly for 4 hours. Baste the lamb shoulder with juices after two hours.
5. When done, remove the casserole dish from the oven and wait for slaw to be ready before transferring the lamb shoulder onto a large serving platter.
6. When you're ready to serve, pull the meat from the bone with forks and shred the meat .
Make the scorched slaw
1. Once your lamb is done. Put your oven onto the grill setting and pre-heat to 230 degrees C / 450 degrees F.
2. Thinly slice 1 large zucchini, half a head of broccoli, 1/4 head of red cabbage and two sticks of celery and spread thinly over a large baking sheet. You might like use a mandolin like this one from Amazon.
3. Douse with olive oil, salt and pepper and a little dried oregano.
4. Grill the vegetables in the oven for 7 minutes at 250 degrees C. Stir and redistribute evenly before grilling for another 7 minutes. The goal is to scorch the edges of the vegetables rather than cook the vegetables through.
5. Once done, squeeze over half a juicy lemon and toss the vegetables as you would a salad.
6. Transfer to a serving dish.
Make the lemon tzatziki
1. In a bowl, mix together 1 cup of greek or plain yoghurt, a teaspoon of finely chopped garlic, the zest of one lemon and a handful of finely chopped parsley.
2. Serve as a dressing for the lamb.
