Ras el Hanout Lamb Shoulder Recipe

A slow-roasted lamb shoulder rubbed with Basira’s Ras el Hanout, garlic and preserved lemon - melt-in-your-mouth tender and full of deep, smoky complexity.

 - What Makes It Special?

Ras el Hanout is our warm, floral and smoky North African blend made with over 12 aromatic spices. It's perfect for low-and-slow roasts, adding rich flavour and cultural depth to every bite.

- Ingredients

  • 1.5–2kg lamb shoulder (bone-in)

  • 2 tablespoons Basira Ras el Hanout

  • 3 garlic cloves, minced

  • 1 preserved lemon, finely chopped (or zest of 1 lemon)

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup water or stock

 - Method

  1. Preheat the oven to 160°C (320°F).

  2. In a bowl, mix Ras el Hanout, garlic, preserved lemon, olive oil, salt and pepper into a thick paste.

  3. Rub the mixture generously over the lamb shoulder.

  4. Place lamb in a roasting dish, add water or stock to the base, and cover tightly with foil.

  5. Roast for 3.5 to 4 hours, basting once or twice, until the meat is tender and pulls apart easily.

  6. Uncover for the last 30 minutes to brown the top, then rest before serving.

 - Tips & Variations

  • Serve with couscous, herby rice or flatbreads and yoghurt.

  • For extra depth, marinate the lamb overnight before roasting.

  • Leftovers make delicious wraps or tagines.

→ Shop Red Ras el Hanout

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