gluten freeHeat the oven
Set the oven to 325° F and let it fully preheat while you get the lamb ready.
Prep the shoulder
Pat Bone-in Lamb Shoulder dry with paper towels, then score the fat in a shallow crosshatch. Keep the cuts shallow—don't slice deep into the meat—so the lamb stays juicy.
Mix the rub
In a small bowl, mash Smen with Ground Cumin and Coarse Salt until you have a soft, spreadable paste.
Season the lamb
Rub the paste all over the lamb, working it into the score marks and onto the underside too. Set it in a roasting pan, fat side up, then pour in the Water around the lamb, not over the top.
Roast the lamb
Roast for 3 hours at 325° F, basting with the pan juices once or twice, until the shoulder is deeply browned and very tender. Raise the oven to 425° F and roast for 15 minutes more to crisp and darken the outside.
Rest the meat
Transfer the lamb to a board and let it rest for 20 minutes before carving so the juices settle back into the meat.
Serve hot
Carve or pull the lamb into generous pieces, spoon over any pan juices, and serve with the remaining cumin and coarse salt on the side for sprinkling.
