Serves 4

Ingredients:

  • 1.5K TRIMMED SHOULDER OF LAMB
  • 1TSP GRND CORIANDER
  • 1TSP GRND FENNELSEED
  • 1/2TSP GRND CARDAMOM
  • 1TSP SEA SALT FLAKES
  • 1TSP GRND PEPPER
  • 20ML OLIVE OIL
  • 4 RED ONIONS, PEELED AND CUT IN HALF
  • 2 GARLIC HEADS, TOP QUARTER CUT OFF
  • 1/2 BUNCH LEMON THYME SPRIGS
  • 1.5 BUNCHES DUTCH CARROTS, PEELED
  • 4 PARSNIPS, PEELED, CUT IN 4 PIECES LENGTHWAYS
  • 2 BULBS FENNEL CUT IN 2CM SLICES 1TSP HONEY
  • 1 JAR MEREDITH DAIRY MARINATED GOAT CHEESE

Preparation:

Combine spices, honey, salt, pepper and olive oil, make3-4 slashes across the top of the lamb and rub over.

Preheat oven to 140C.

Put lamb in a large roasting tin with the garlic, onions and lemon thyme, pour 125ml water around the lamb.

Cover tightly with sheet of foil, place in oven. Cook 4 hours.

Turn oven to 185C, remove lamb, take off foil and set aside.

Place prepared vegetables around lamb.

Put lamb and vegetables in oven and cook for 30 minutes, re-covering lamb with foil if it seems to be burning.

Remove from oven, combine vegetables with Meredith Dairy Marinated Goat Cheese, and arrange with lamb on a warm platter.

Pull the lamb into chunks to serve.