Spiced Lamb Shoulder - with onions & freekeh


  • 2.2-2 kg British lamb shoulder, on the bone
  • 750 ml lamb or chicken stock
  • 500 g Organic Larder freekeh
  • 100 g Organic Larder runny honey
  • 500 g small onions, peeled & halved
  • 150 g raisins
  • 6 garlic cloves, finely chopped
  • 1 lemon, finely grated zest & juice plus juice 1 lemon
  • 2 oranges, finely grated zest & juice
  • 40 g fresh ginger, grated
  • 1 tbsp vegetable oil
  • 1½ tbsp Organic Larder dark soy sauce
  • 1 tbsp Organic Larder tomato purée, heaped
  • 2 tbsp Ras el hanout spice mix
  • 1-2 tsp cornflour mixed with 2 tbsp cold water
  • 1 mild red chilli, deseeded & finely sliced (optional)
  • Small handful basil and/or mint
  • 60 g toasted almonds, chopped & tossed with salt & Ras el hanout


  • 1. Heat the oven to 220°C / 200° C fan / gas. Put the lamb in a deep roasting tin and rub salt & oil all over it. Roast, skin-side up, for 35minutes until golden brown. Remove from the oven and turn the oven down to 160° C / 140° C fan / gas.
  • 2. Meanwhile, mix the honey, garlic, ginger, the zest & juice of 1 lemon & 1 orange, and 2 tsp ras el hanout in a small bowl.
  • 3. Transfer the lamb to a plate. Scatter the halved onions & raisins in the tin, pour over the rest of the orange juice, then season with salt and most of the remaining ras el hanout. Toss the onions to coat thoroughly with the seasonings, lamb fat & juice, then turn the onions cut-side down. Put the lamb in the centre.
  • 4. Brush three quarters of the honey mixture over the lamb. Reserve the rest to glaze the lamb later. Cover the roasting tin tightly with foil, sealing carefully around the edges. (If it’s not fully sealed or there’s a hole in the foil, heat will escape, the lamb will take longer and it won’t cook properly.) Braise for 3½ hours.
  • 5. While the lamb braises, put the stock, soy sauce & tomato purée in a medium saucepan, bring to the boil and reduce by half, then remove from the heat.
  • 6. Once the lamb has braised, remove the foil. It should now be so tender that you can push a spoon right through it. Lift the lamb onto a plate. Drain half the cooking juices into the pan with the reduced stock (you’ll have about 500 ml liquid in total).
  • 7. Add the cooked freekeh to the roasting tin and stir it into the onions & remaining cooking juices. Turn the oven back up to 220° C / 200° C fan / gas. Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 minutes. Baste and check twice, ensuring the glaze doesn’t burn.
  • 8. Bring the reduced stock and lamb juices to the boil and whisk in the cornflour mix. Bring back to the boil for 15 seconds, whisking constantly, until the gravy has thickened enough to lightly coat the back of a spoon. Season to taste with salt, ras el hanout & lemon juice.
  • 9. Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle the zest of the second orange & the chilli (optional), basil / mint & almonds on top. Serve at the table with tongs and a big spoon. Scatter rose petals on top if you like. Squeeze a little extra lemon juice over the top, too.