Spiced lamb shoulder with tahini yoghurt

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Rub boneless lamb shoulder with oil, garlic, spices, salt and lemon zest. Optional overnight refrigerated marinating adds time outside this default plan.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Arrange sliced onions and the shoulder stock in a snug roasting tin. Set lamb on top and cover tightly with foil.

Check the oven setting and carefully put the prepared dish into the hot oven.

Roast covered for 3½–4 hours until the lamb pulls apart easily; check liquid and add listed top-up water if needed.

Check the roasting liquid and add listed top-up water if needed. Replace foil tightly.

Continue covered until the meat pulls apart easily; total covered roasting takes 3½–4 hours.

Remove foil carefully and check the surface is ready to brown.

Roast uncovered for 20–30 minutes to brown the edges.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Rest for 15 minutes before pulling.

Skim excess fat from tray juices and pull the meat into broad pieces.

Reduce tray juices on the hob if watery, watching carefully. Moisten the pulled lamb with the skimmed juices.

Mix yoghurt, tahini, lemon juice and salt. Loosen with the listed top-up water if needed.

Serve hot lamb with tahini yoghurt and extra juices alongside.