Roast Shoulder of Spiced English Lamb

The marinade of spices and yoghurt completely tenderises this meat before cooking.


Serves 6
1 boned shoulder of English lamb, or leg if you prefer
A little olive oil
Salt and freshly ground black pepper
For the marinade:
250g FAGE Total
2 garlic cloves, finely chopped
½ onion, finely chopped
1 tsp dried chilli flakes
¼ tsp ground ginger
2 tsp rosemary, chopped

Serves 6
  1. Beat all the marinade ingredients in a large bowl with a spoon for 4 minutes.
  2. Place the lamb on a board and season well.
  3. Rub the lamb all over with the yoghurt marinade.
  4. Place in a freezer bag with any remaining yoghurt marinade and refrigerate for up to 12 hours.
  5. Preheat the oven to 350°F / 180°C / Gas Mark 4 and heat the olive oil in a roasting tray.
  6. Seal the lamb and roast in the oven for up to 2 ½ hours, depending on how you like your meat cooked. The enzymes in FAGE Total yoghurt helps to tenderise the meat, adds flavour and can be used on cheap cuts of meat.
  7. During the summer reduce cooking time by 30 minutes and finish off on your BBQ. Serve with a Greek salad and new potatoes.