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Harrisa Lamb Shoulder

Utterly delicious, super-simple, fall-off-the-bone tender lamb dish covered with the richness of Harissa Paste

If you like Harissa and lamb, then you will love this recipe. It is super easy with little fuss, and the best bit about it is you just leave it in the oven and when you take it out, the meat just falls off the bone, delicious! You can serve it with whatever you fancy: a salad; potatoes; vegetables, or as I do, with peta bread and side dish. It’s also a bit like pulled pork and is perfect the day after on a sandwich. Enjoy!

Linda, The Butcher’s Wife


  • 2kg whole lamb shoulder on the bone
  • 10 large shallots, cut in half
  • 300ml chicken stock
  • 1 jar of Harrisa paste
  • 3 tins of chickpeas
  • 2 tbs tomato puree
  • 1 red paper chopped
  • a handful of chopped coriander

Step 1

Cover the lamb leg with Harissa paste and leave to rest over night in fridge
Reserve 1 tbsp of the harissa paste,
Scatter the onions into a large roasting tin and sit the lamb on top.
Add 150ml of chicken stock.

Step 2

Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender.

Take meat out of oven at 4 hours and add the tinned chickpeas, mixed with tomato puree and chopped red pepper. The shallots and juice can be mixed through the chickpeas too at this stage.

Place back in the oven for another hour. Add remaining stock.

After 1 hour, scrape up any browned bits at the bottom of the lamb and mix with the chickpeas.

It should be thick, rich and sticky.

Stir in the reserved harissa and the chopped coriander. Serve the lamb with the chickpeas.

Serve with pita bread and homemade tzatziki.

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