Shoulder of Lamb in Coconut and Chilli

Lamb shoulder is an amazing cut, cooked slowly simply with a little rosemary and garlic makes an excellent Sunday roast. In this recipe I prepare it in a more exotic manner with plenty of Asian flavours to infuse the meat. Delicious served simple with steamed rice or a quick salad.

6-8 Portions
Prep: 10 minutes plus 24 hours marinating
Cook: 4-5 hours



  • 4 large red chillies, finely chopped (deseeded for a milder lamb)
  • 4 garlic cloves, finely chopped
  • 1 tsp finely chopped lemon grass
  • 1 tbsp grated galangal
  • 4 lime leaves shredded
  • 6 tbsp chopped coriander
  • 1 tsp grated fresh turmeric or ground turmeric
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 400ml coconut milk
  • 1 lemon zest and juice


  • Shoulder of lamb
  • 1 tsp maldon salt or similar flaked salt
  • 2 tbsp olive oil


  1. Mix marinade together.
  2. Stab lamb all over, rub in salt. Coat in the marinade, cover, refrigerate and leave for 24 hours.
  3. Preheat the oven to 120c. Coat pan with olive oil. Place lamb in casserole container with the marinade. Cook for 4-5 hours coat every 1-2 hours. Increase heat to 220c and cook for a further 30 minutes.
  4. Allow to rest for 20 minutes. Reduce sauce if necessary. Slice and serve coated in sauce.