Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Tava-style Roast Lamb Shoulder
Tava-style Roast Lamb Shoulder

By OcadoLife
This Tava-style Roast Lamb Shoulder from food writer, cook and presenter Georgina Hayden is a fantastic dish for family get-togethers. “This is my version of tava – one of my all-time favourite Greek-Cypriot recipes,…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 3 red onions, cut into wedges
  • 400g ripe tomatoes, roughly chopped
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tbsp olive oil (approx.)
  • 1 lamb shoulder (approx. 1.65kg)
  • 4 garlic cloves, peeled and halved
  • ½ bunch of oregano
  • 2 tbsp tomato purée
  • 350ml beef stock, hot
  • 700g baking potatoes, cut into wedges

Method

4 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Put the onions, tomatoes, cumin seeds and bay leaves in a large roasting tin. Season generously, drizzle with the oil and toss by hand to combine.

  2. Step 2

    Make 8 incisions in the lamb with a small, sharp knife and slip a halved garlic clove into each, along with some oregano sprigs; season well. Nestle the lamb on top of the veg.

  3. Step 3

    Stir the tomato purée into the hot beef stock, then pour into the base of the tin. Cover tightly with foil and place in the oven. Reduce the temperature to 160°C/140°C fan/gas 3 and cook for 2 hrs. Remove from the oven, peel back the foil and arrange the potatoes in the base of the tin. Cover; return to the oven for 2 hrs or until the lamb is falling off the bone.

  4. Step 4

    When the lamb is ready, remove the foil and turn the oven back up to 220°C/200°C fan/gas 7. Cook for 20 mins more, until the lamb is crispy and the stock has reduced. Serve with the veg, juices and oregano leaves scattered over. Store leftovers chilled in an airtight container for 3 days or freeze for 1 month.