Karen Coakley's Cardamom and Rose Scented Slow Roast Shoulder of Kerry Lamb


  • 10 cardamom pods
  • 6 black peppercorns
  • 1 tbsp cumin
  • 1 tbsp Coriander
  • 1 tsp rose petals
  •  ½ tumeric
  • ½,tsp cayenne
  • ½ tsp salt
  • 1 shoulder of lamb approx 2.5kg


  1. Grind the 1st five ingredients in a mortar and pestle or a coffee grinder then add the remaining spices and salt.
  2. Score the lamb and rub the spice mix all over.  
  3. Marinate overnight or for at least a few hours. Remove from the fridge 1 hr before roasting to allow it to come to room temperature.
  4. Place the meat in a roasting tray and add 1 cup of water. Cover with tin foil and place in a preheated oven 150degs for approx  3 to 4 hrs.