Campbell’s recipes 1600×550 (12)Campbell’s recipes 1600×550 (12) Campbell’s recipes 1600×550 (12)

Moroccan Lamb Shoulder Recipe

Savour the rich and aromatic flavours of this juicy Moroccan Lamb Shoulder recipe – a culinary journey to the heart of Morocco in every tender, succulent bite.

  • Serves 6-8
  • Preparation Time 10MINS
  • Cook Time 03HRS 30MINS

2kg (approx.) lamb shoulder with bone in

1-2 tbs Moroccan seasoning

2 tbsp tomato paste

1 punnet of cherry tomatoes

1 can chickpeas drained and rinsed

500ml Campbell’s Bone Broth Beef

Greek yogurt, pomegranate seeds, salad onions and mint to serve.

STEP 1 Pre-heat oven to 160⁰c fan forced. Combine Moroccan seasoning and tomato paste in a small bowl. Rub mixture all over the lamb shoulder, and place in a large ovenproof dish. Pour Campbell’s Bone Broth Beef around the lamb.

STEP 2 Add cherry tomatoes and chickpeas, cover with lid or with baking paper and foil. Cook for 3 ½ hours. Remove lid/foil and cook for a further 30 min on 200 ⁰C fan-forced to brown the top of the meat.

STEP 3 Remove lamb from baking dish, cover to keep warm and rest for 15-20 min. Serve with roasting juices, Greek yogurt, pomegranate seeds, salad onions and mint.