Jerk lamb shoulder

Name: Jerk lamb shoulder
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Serves 8
Ingredients: 2-3kg lamb shoulder; 5 garlic cloves, roughly sliced; 5 cloves; 4 allspice berries (from Waitrose, Ocado and online); 1 tbsp vegetable oil; 3 bay leaves; Mashed potato and seasonal vegetables to serve; For the green seasoning; ½ bunch thyme, leaves picked; ½ bunch flatleaf parsley; 2 spring onions; 2 onions; 2 garlic cloves; 1 celery stick; 1 scotch bonnet chilli; ½ green pepper; ½ red pepper; Juice ½ lime or lemon; ½ tbsp distilled malt vinegar or cider vinegar; ½ tsp ground allspice; ½ tbsp olive oil; For the jerk seasoning; 2-3 scotch bonnet chillies (depending on your heat preference), deseeded; 3 spring onions; 2 onions; 2 garlic cloves; 1 tbsp fresh thyme leaves or 1 tsp dried thyme; 1 tbsp ground allspice; 1 tbsp dark brown sugar or cane sugar; ½ tbsp ground black pepper

By: Sian Anderson

Published: 6 Aug 24
Updated: 6 Aug 24

Test kitchen approved

You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.

Sian says “Time is the trick here: give the lamb as long as possible to marinate and don’t rush the cooking – texture is important so stay patient, letting the lamb cook down slowly.”

Her top tip? “For a real showstopper, cook this lamb on the barbecue over indirect heat (with the coals not directly below) at the same temperature. Add 200ml pale beer (such as lager or pale ale) to the seasonings when marinating to help keep the meat juicy.”

Recipe taken from Sian’s Kitchen: Caribbean Comfort Cooking by Sian Anderson (Carnival £22) and tested by delicious.

Mash on the side? Try one of our delicious mashed potato recipes.

Serves 8
Hands-on time 30 min, plus overnight marinating. Oven time 4 hours

Visit deliciousmagazine.co.uk to save recipe

Ingredients

2-3kg lamb shoulder
5 garlic cloves, roughly sliced
5 cloves
4 allspice berries (from Waitrose, Ocado and online)
1 tbsp vegetable oil
3 bay leaves
Mashed potato and seasonal vegetables to serve

For the green seasoning

½ bunch thyme, leaves picked
½ bunch flatleaf parsley
2 spring onions
2 onions
2 garlic cloves
1 celery stick
1 scotch bonnet chilli
½ green pepper
½ red pepper
Juice ½ lime or lemon
½ tbsp distilled malt vinegar or cider vinegar
½ tsp ground allspice
½ tbsp olive oil

For the jerk seasoning

2-3 scotch bonnet chillies (depending on your heat preference), deseeded
3 spring onions
2 onions
2 garlic cloves
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tbsp ground allspice
1 tbsp dark brown sugar or cane sugar
½ tbsp ground black pepper
½ tbsp ground cinnamon
½ tbsp ground nutmeg
½ tbsp ground ginger
½ tbsp salt
2 tbsp vegetable oil or olive oil
1 tbsp light soy sauce
1 tbsp distilled malt vinegar
Juice 1 lime
½ tsp ground cloves
½ tsp cayenne pepper
½ tsp paprika

Method

To make the green seasoning, roughly chop all the herbs and vegetables, then put them in a blender or food processor with the citrus juice, vinegar, allspice and olive oil. Whizz to a vibrant green paste. You may need to add up to 120ml water to achieve the desired consistency. Transfer to a container and keep in the fridge until needed.
To make the jerk seasoning, roughly chop the chillies, onions and garlic, then put in a large blender or food processor with the rest of the jerk seasoning ingredients. Whizz to a smooth paste, scraping down the sides with a rubber spatula as needed. Transfer to a container and keep in the fridge until needed.
Rub 2 tbsp each of the green seasoning and jerk seasoning all over the lamb. Cut small slits into the flesh and skin all over, then stuff the garlic slices, cloves and allspice berries into them. Cover and leave to marinate overnight in the fridge.
Take the lamb out of the fridge for 1 hour to bring it back to room temperature. When you’re ready to cook, heat the oven to 160°C fan/gas 4 and line a roasting tray with baking paper. Drizzle the paper with the oil, sit the lamb on top, then scatter the bay leaves around it. Cover the tray with foil, then roast for 3 hours.
Uncover the lamb, baste with its juices, then return to the oven uncovered for another hour or until the flesh is so tender it’s almost falling off the bone. I like to serve this with mashed potato and seasonal vegetables.

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 606kcals
Fat: 47g (21g saturated)
Protein: 44g
Carbohydrates: 1g (0.6g sugars)
Fibre: Trace
Salt: 1.5g

delicious. tips

Don’t waste it Any leftover green seasoning can be kept in an airtight container or jar in the fridge for 1-2 weeks, or frozen for up to 3 months. The jerk seasoning can be kept in an airtight container or jar in the fridge for up to 3 weeks.

Fancy getting a copy in print?

Subscribe to our magazine

Jerk lamb shoulder

Ingredients

Method

Nutrition

delicious. tips

Jerk chicken with coconut rice and peas and pineapple salsa

Smoky pork shoulder tacos

Sticky jerk lamb skewers with garlic sauce

Jerk pork fillet with pineapple relish

Jamaican jerk rub

Jerk chicken thighs with coconut rice

More to discover

Jerk lamb shoulder

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Jerk chicken with coconut rice and peas and pineapple salsa

Smoky pork shoulder tacos

Sticky jerk lamb skewers with garlic sauce

Jerk pork fillet with pineapple relish

Jamaican jerk rub

Jerk chicken thighs with coconut rice

More to discover