Spanish Spiced Lamb Shoulder Recipe

Spanish spiced lamb shoulder is a slow-roasted showpiece inspired by the lechazo and cordero al horno traditions of Castile, where young lamb is seasoned simply and roasted until it falls apart at the touch of a spoon. A fragrant paste of smoked paprika, cumin, garlic, and olive oil forms a deep crust that keeps the meat succulent through hours of slow cooking. With 39g of protein per serving and an unforgettable smoky, herby depth, this is a worthy centerpiece for any special occasion.

Ingredients

Lamb

• 1.8kg bone-in lamb shoulder
• 1.5 tsp flaky sea salt
• 1 tsp black pepper

Spice Paste

• 4 garlic cloves, minced to a paste
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1/2 tsp chili flakes (optional)
• Juice of 1 lemon

Braising Liquid

• 200ml dry white wine
• 200ml chicken or lamb broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 lemon, halved

Instructions

1. Take the lamb shoulder out of the fridge 1 hour before cooking to come to room temperature.
2. Preheat oven to 160°C (320°F).
3. Combine all spice paste ingredients in a small bowl and mix into a thick paste.
4. Pat lamb dry with paper towels. Season all over with salt and pepper.
5. Rub the spice paste all over the lamb, pressing it into any natural crevices on the surface.
6. Place lamb in a large roasting pan or Dutch oven. Scatter rosemary, thyme, and halved lemon around the lamb.
7. Pour white wine and broth around the base of the lamb (not over it, to preserve the crust).
8. Cover tightly with two layers of foil or a heavy lid.
9. Roast for 3.5 hours covered. Remove foil or lid and roast for a further 30 minutes uncovered to develop a deep, caramelized crust.
10. Remove from oven. Check that the meat is fork-tender and pulls apart easily.
11. Rest lamb loosely covered with foil for 20 minutes before pulling and serving.
12. Serve with roasted potatoes or crusty bread and spoon the braising juices over the meat.

Tips & Variations

• Score the lamb shoulder in several places and push extra garlic slices deep into the cuts for more intense flavor.
• For an Andalusian twist, add 1 tsp of ground cinnamon and a pinch of saffron to the spice paste.
• The braising liquid makes an outstanding jus. Skim any fat and reduce over high heat for 5 minutes.
• Leftovers are extraordinary in tacos, sandwiches, or scrambled eggs.
• Store pulled lamb in its juices in an airtight container in the fridge for up to 4 days.

Nutrition Breakdown

Calories: 534 kcal

Protein: 39g

Fat: 36.7g

Carbs: 5.3g

Fiber: 1.2g

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