A wonderfully simple meal perfect for a family spread, celebration or Sunday treat with minimal cooking and all the deliciously vibrant flavour.


  • 1.2kg to 1.4kg Irish lamb shoulder on the bone
  • 1 x 25g sachet Green Saffron Madras blend
  • 200ml of Madeira or water
  • 2 x fine grand sprigs of thyme
  • 1 good handful of rosemary sprigs
  • Sea salt to season
  • A drop of light olive oil
  • 2 x red onions sliced into segments through the root
  • 1 x 50g sachet of coconut cream steeped in 100ml boiling water
  • 1 heaped tbsp tomato purée
  • 1 heaped tsp redcurrant jelly
  • Good handful chopped curly parsley

For the cabbage

  • 1 x Greyhound, Sweetheart or Hispi cabbage finely sliced
  • 100ml water
  • 50g butter
  • 2 tsp English mustard
  • 1 tsp sea salt, good pinch or two of cracked black pepper
  • Juice of a wedge of lemon


1. Turn your oven to Gas 3 or 160°C

2. Rub half the Green Saffron spice blend and a little sea salt all over the lamb shoulder, pop into a snug roasting tray along with the sprigs of thyme, the rosemary, then pour the Madeira around the joint

3. Cover the tray with foil and secure tightly around the edges to form a seal, place onto a middle shelf of your oven and bake for four and half hours.

4. Once the cooking time is done, take the roasting tray from the oven, remove the foil, pop the lamb joint onto a serving platter to rest, remove and discard the twiggy herbs remains and strain all the cooking juices through a sieve into a measuring jug

5. Skim off a couple of tablespoons of fat as best you can, then add a little water if necessary to make sure you have approx. 350ml of liquid. Set aside.

6. Gently fry the onion wedges in the oil, when soft, add the remaining spice blend, stir, pour in the cooking juices, the steeped coconut cream, tomato purée and redcurrant jelly and stir until you have a lovely sauce. Set aside.

For the cabbage

1. Pop everything except the cabbage into large saucepan and heat to a strong bubble, stir then add the cabbage and stir a little to combine, turn down the heat to medium and cook for 3 or 4 minutes, when bright green and slightly wilted then turn off the heat and set aside.


1. Make the riata mixing equal parts of chilled crème fraiche and Greek yoghurt, maybe add sliced scallions. Pop a dollop onto baked potatoes, sprinkle with nigella seeds and sliced chives.

2. Pour the resting juices into the sauce, heat it up and stir through the parsley, pour over the joint.

3. Place the baked potatoes to one side of the serving platter, the cabbage in a separate bowl and enjoy family style, slicing the joint, tucking into the sides relishing with plenty of gravy.