You will need:
Boneless shoulder of lamb
Spice rub – I used the Masterfoods Moroccan spice
400g of diced tomatoes
3/4 cup of boiling water
1/4 stock cube (beef)
2 finely sliced cloves of garlic
On cold nights I like to serve on couscous with vegetable ragout. As a summer alternative, you can serve it on a tortilla with tzaziki, salad leaves, and tomato.
Rub the spice mix on the lamb. Ideally the night before and leave in the fridge.
Ensure the lamb has been about of the fridge for at least half an hour before cooking.
Preheat oven. As high as it will go.
Pour tomatoes into a lasagna dish. Dissolve stock cube in the boiling water and add. Add the sliced garlic.
Lay the lamb on top. Skin side up. Cover the dish tightly with foil.
Place the dish in the oven – still on full whack – and cook for 20 minutes. Reduce the temperature to 150degrees Celsius. Cook for 5 hours.
Remove from the oven. Place in a serving dish. Using 2 forks, shred the lamb. You may wish to add a few tablespoons of the pan juices and mix through the meat.