Ingredients: - 

1 Tbsp coriander powder,
1 Tbsp cumin powder,
1 Tbsp smoked paprika powder,
1 Tbsp fennel seeds,
1 Tbsp fresh ginger, sliced and peeled,
2 garlic cloves, peeled,
1 sprig rosemary, remove leaves,
3 sprigs thyme, remove leaves,
4 Tbsp olive oil,
¼ tsp sea salt - 

For the Lamb: - 
1.6 kg lamb shoulder, bone-in,
1 brown onion, peel & slice in half,
1 garlic bulb, slice in half,
Salt and pepper - 

METHOD: - 
For the Marinade: - 
Add all the spices and herbs in a mixer and add olive oil, ginger and garlic. Mix to a spice oil consistency and pour over the lamb. Rub the meat all around and season with salt and pepper.
Drizzle more olive oil on the lamb and around - 

For the Lamb: - Pre-heat the oven to 220°C.
Tie butchers string around the lamb to keep it in shape while it cooks.
Place the lamb in a large pot or roasting tray. Pierce the flesh with the tip of a knife about 15 times.

Pour the marinade over the lamb. Rub the meat all around and season with salt and pepper. Finally drizzle more olive oil on the lamb and around.

Place the lamb in the oven uncovered. Roast for 15-20 mins, you want the top of the lamb to be brown roasted but not burned.
Reduce the heat to 150°C. Add the onion and garlic to the roasting tray and leave the lamb to cook for 3 hours covered with a tight lid or foil.

While the lamb is in the oven, occasionally check that the lamb is cooking properly. 
After 3 hours you should be able to peel the meat away with a fork, if not the lamb needs to be cooked longer.

When the lamb is cooked, take it out and remove the lid. Transfer the cooking juices in a pot, remove some of the fat from the top and reduce about ¾ to gravy consistency.

Roast the lamb for 5-10 mins until you have a nice roasting colour. Remove the lamb and let it rest for 10 mins.
Sprinkle with Herbs & Spices of your liking and serve with roasties, vegetables and gravy – don’t forget the mint sauce - Enjoy.