Score lamb 1 cm deep; chop garlic and mix with 8 g cumin, 25 g oil and salt.

Ingredients

• 1,800 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 35 gGarlic, raw
• 8 gSpices, cumin seed
• 25 gOil, olive, salad or cooking
• 6 gSalt, table

Method

1. Score lamb 1 cm deep; chop garlic and mix with 8 g cumin, 25 g oil and salt.
2. Rub shoulder with mixture and rest 20 minutes at room temperature.
3. Roast the shoulder covered for 240 minutes at 160 °C. Uncover and roast 45 minutes at 210 °C, until the centre reaches 93 °C and the meat pulls apart easily.
4. Rest 20 minutes, pull apart, pour over the pan juices and divide about 185 g of meat per portion.