Slow roast shoulder of spring lamb with cumin and coriander

Serves 6 You will need: 1 shoulder of lamb with the bone in

1 tablespoon ground cumin seeds

1 tablespoon ground coriander seeds

A few good pinches of sea salt flakes

A few good pinches of coarsely cracked black peppercorns A drizzle of olive oil For the gravy, you will need: 1 tablespoon flour 500ml lamb or chicken stock 1 Preheat the oven to 150°C, 300°F, Gas 2. Put the lamb on a roasting tray and score the fat in a criss-cross pattern. 2 Mix the cumin and the coriander seeds in a bowl with the sea salt and the peppercorns. Drizzle the olive oil over the lamb then scatter the spice mixture over it. 3 Cook the lamb for 4-5 hours until it is tender. If the exterior isn’t golden when the lamb is cooked, take it out of the oven. Turn the oven up to 220°C, 450°F, Gas 8. When it’s hot, pop the lamb back in for 10 minutes, or until it’s browned. Turn the oven off, transfer the lamb to another tray (keep the tray for making gravy) and let the lamb sit somewhere warm for at least 20 minutes. 4 Pour off the excess fat, but keep all the good juices from the roasting tray. Put the tray on a medium heat on the hob. Scatter the flour into the tray and, using a whisk, mix the contents of the tray well. Cook, while whisking for a minute. Then, whisking all the time, pour in the lamb or chicken stock. Bring to the boil, and season to taste. If it needs more flavour, boil it for a couple of minutes more. It should have thickened slightly. Transfer to a saucepan and reheat when needed. 5 To serve the lamb, carve it into chunky shards and arrange it on warm plates with the gravy poured over the top.