Saffron Lamb Shoulder

Serving 4, Prep time 2 Hours
Lamb Shgoulder


  • 1 Gram Saffron ground before you are ready to use
  • Garlic 2 cloves, finely chopped
  • Lemon zest 1 tsp
  • Olive oil
  • Lamb 4 small knuckles, ready to cook
  • Potato 700 g, waxy, peeled and cut into wedges
  • Lemon 2, unwaxed, cut into wedges
  • Stock 150 - 200 ml, lamb
  • White wine 100 ml, dry
  • Parsley leaves, to garnish


Stir together the garlic, lemon zest and 4 tbsp oil. add salt and pepper and massage onto the meat. Marinate for about 2 hours.
Heat the oven to 180°C (160°C in a fan oven).
Set the meat in a roasting dish and roast for around 2 hours, rotating seldom.
After one hour, add the potatoes, lemons, stock and the wine.
Stir in the saffron and add if needed add more salt and pepper.  
Serve garnished with parsley.