We are delighted to be working with renowned chef and restauranteur, Ben Tish, who has created a deliciously autumnal recipe using Native Breed Boneless Lamb Shoulder. 

Ben says: "Lamb shoulder is best cooked long and slow. The fat melts into the meat, which creates an incredibly succulent result. I like to marinade the lamb with some Moorish spices, which seem to have a natural affinity with the sweet flavour of lamb. It whisks you away to the Eastern Mediterranean where flavours become more exotic. Both the pepperonata and salsa verde are great accompaniments and can be used with any other grilled meats and fish."

"I always have a jar of homemade salsa verde in the fridge at home- it adds a vibrant burst of flavour in an instant."


  • 1.2kg
    Boned and Rolled Grass Fed Lamb Shoulder
  • For the lamb

  • 3
    Garlic cloves, finely chopped
  • 1 tbsp
    Spiced paprika
  • 1 tbsp
    Ground cumin
  • 2 tsp
    Ground cinnamon
  • 4
    Thyme sprigs
  • 1 Orange
    Juiced and zested
  • 100ml
    Olive oil
  • 1 pinch
    Sea salt
  • 1 pinch
    Freshly ground black pepper
  • For the Pepperonata

  • 5
    Large red peppers, quartered and seeds removed and finely sliced
  • 2
    Red onions, peeled and finely sliced
  • 10
    Plum tomatoes, chopped
  • 100ml
    Cabernet sauvignon vinegar
  • 2 tbsp
    Demerera sugar
  • 2
    Thyme sprigs
  • 2
    Bay leaves
  • For the Salsa Verde

  • 1/2 bunch
    Flat-leaf parsley (with stalks)
  • 1/2 bunch
  • 1/2 bunch
  • 2 tsp
  • 1 tsp
    Red wine vinegar
  • 1/2
    Lemon, juiced


  • For the lamb, place the meat in a tray, drizzle with oil, season and rub the spices, thyme, garlic and orange all over. Cover and marinade in the fridge for at least 4 hours or ideally overnight.

    Heat an oven to 200C.

    Place the lamb in an oven tray with the marinade and roast for 30 minutes to caramelize, then turn down the heat to 150C, cover with foil and cook slowly for another 1.5/2 hours until the meat is completely tender and can be cut with a spoon. Rest for 30 minutes before serving.

    Whilst the lamb is cooking, make the pepperonata.

    Heat a medium saucepan over a high heat and add a good glug of olive oil. Place in the peppers and onions and cook for 20 minutes stirring as you go. 

    Next add the tomatoes along with bay, thyme, sugar and vinegar. Mix well and then turn the heat down to medium. Let everything cook together, stirring as you go. You want the tomatoes to cook down into a thick, rich sauce and the natural water to evaporate. Season to taste.

    Make the salsa verde – simply blitz all the ingredients together in a blender to make a thick, coarse bright green sauce. Season and reserve.

    Serve the lamb in chunks with its juices poured over, the warm pepperonta and either spoon over the salsa verde or serve on the side.

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