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Preheat the oven to 170C.
While it heats, trim the lamb shoulder of any excess fat. Then, in a bowl, mix together the spices, sugar, rosemary and fruit zest and juices.
Make incisions in the lamb deep enough to stuff with the garlic, place in a large roasting tray and rub liberally into the lamb. Cover with the foil and place in the oven and cook for 45 minutes.
Baste with the juices and continue cooking another 45 minutes.
When cooked, remove the shoulder from tray and keep warm. Add the tomato paste and cook for 2 minutes on medium heat.
Add the chopped tomato and the stock and bring to the boil. Simmer for 5 minutes then stir in the spinach to wilt.
Correct seasoning with salt and pepper as needed. Carve or shred the lamb and serve on the tomato and spinach.