We at Eat Great Meat have put together a fantastic recipe for Slow Roasted Lamb Shoulder with Spiced Yoghurt and Giant Cous Cous, courtesy of Simon Fedyk (@foragingfedyk).

This is a simple recipe and dead easy to cook using only our finest, high-quality lamb. Pop it in the oven overnight or before you go to work and voila!

While there are quite a few ingredients, they make great additions to store cupboards and will be used regularly.

See the method and recipe here:


  • 2tsp paprika
  • 2tsp smoked paprika
  • 1tsp ground cumin
  • 1tsp ground fennel
  • 1/2 tsp cayenne pepper

Mix together and add to:


Turn the oven to 80-100 C

Place Lamb in a cast iron pan with lid or Dutch oven and add:

  • 1tbsp sea salt
  • 1tbsp whole peppercorns
  • 1tbsp sumac
  • 2 whole garlic cloves, peeled
  • 3 whole star anise
  • Zest of 1 orange
  • 100ml pomegranate molasses
  • 50ml orange blossom water
  • 1tbsp oil

Combine together and cook with lid on for 10 hours


  • 1 onion chopped
  • 3 garlic cloves, crushed
  • 2tsp olive oil
  • Pinch of sumac, ground coriander, ground cumin

Add to a pan and sweat them off, season and add spices and put aside to cool.

When lamb is ready, turn oven up to 200C, remove lid and cook for 5 min to crisp up the skin. Rest.


  • 300 ml fresh orange juice
  • 100ml water
  • 1 tbsp olive oil
  • 200g Giant Cous Cous
  • Chopped mint and parsley to taste

Fry the cous cous in a pan with the oil for 2-3 min. Add the orange juice and some of the water. Stir continuously for approx 14 min adding the rest of the water if necessary until the cous cous is soft.
Remove from heat and stir in the mint and parsley. Serve.

Add the onion and garlic to 2 cups of Greek yoghurt and mix.

Serve and ENJOY!