Slow roasted harissa lamb shoulder recipe

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30 min


4 hr

Nutrition per portion

Calories 391 kCal 20%
Fat 17g 24%
  -  Saturates 7g 35%

Our harissa lamb shoulder makes for a tender and flavourful joint of meat that is served with potatoes for a crowd-pleasing one-tray roast. Lamb shoulder is a great cut for feeding a crowd on a budget, and the delicious juices give the potatoes and fennel a superb flavour boost. Harissa lamb shoulder uses harissa paste, a middle eastern ingredient made from roasted peppers and spices, to give a depth of flavour and spicy kick to the meat.


  • 1 whole lamb shoulder, weighing approximately 2.2-4kg
  • 3 preserved lemons, centres scooped out and discarded, skin roughly chopped
  • 4tbsp harissa paste
  • 4 shallots, peeled and halved
  • 200ml white wine
  • 1.2kg new potatoes, peeled and halved
  • 2 bulbs fennel, quartered
  • chopped parsley, to serve
  • For the pickle:
  • 80ml vinegar
  • 50g sugar
  • 300g radishes, halved
  • 3 fronds of dill


  • Preheat the oven to 200C. For the lamb: blitz together the preserved lemons and harissa paste in a spice blender, to form a rough paste. Cut incisions in the lamb and spread over the paste. Leave to marinate for at least an hour or overnight.

  • Put the shallots, wine and 125ml water in a roasting dish. Sit the lamb on top, tucking the shallots underneath. Cover with foil and roast for 20 mins, then turn down the oven to 150C and cook for a further 3 hours.

  • An hour before the end, add the new potatoes and fennel to the lamb in the roasting tin, making sure they all have a good glaze of the lamb juices. Return to the oven, cover with foil, and cook for the final hour.

  • For the pickle: heat the vinegar and sugar, add the radishes and dill and leave to stand for 30 mins.

  • Carve the harissa lamb shoulder and serve, topped with the chopped parsley, with the potatoes, fennel and pickle.

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(143 ratings)
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