Lamb Roast – Slow-cooked in the Forest




  • 1kg lamb shoulder
  • 1 tbsp. mixed peppercorns
  • 1 tsp. salt
  • 1 tsp. cumin seeds
  • 1 sweet potato
  • 1-2 parsley and parsnip roots
  • handful of parsley
  • few mini chili peppers
  • handful of wild hops
  • handful of organic cherry tomatoes
Hi and welcome to AlmazanKitchen!

Today we present you something you never seen before! Free-range lamb shoulder that we slow-cooked for 4 hours in the clay pot, on coals. We added different dried and fresh spices to the meat and also made an incredible puree from coal-baked sweet potato, parsnip and parsley.


Pre-cooking Lamb:

  1. Prepare your cutting board.
  2. Incise 1kg of lamb shoulder.
  3. Prepare your grinder.
  4. Toss 1 tbsp. of mixed peppercorns into the grinder.
  5. Add 1 tsp. of cumin seeds.
  6. Add 1 tsp. of salt.
  7. Grind everything well!
  8. Grate the meat with spices, do not forget about incisions.
  9. Preheat the clay pot.
  10. Place spiced meat into the clay pot. Add 100ml of water and cover with lid.
  11. Cook for 3h.

Lamb roast:

  1. Cook 1 sweet potato, 1-2 parsley and parsnip roots on fire for few minutes.
  2. After few minutes, load everything into the clay pot with meat.
  3. Also add handful of parsley, handful of organic cherry tomatoes, handful of wild hops and few mini chili peppers.
  4. Cover the pot with lid and cook for another 30 min.

Roots “plate” and serving:

  1. Remove the sweet potato from the clay pot.
  2. Cut in half.
  3. Peel both halves from burned parts.
  4. Take the kitchen hammer and mince both halves good.
  5. Do previous steps with parsley and parsnip roots. Mix everything together using your knife.
  6. Make a “plate” from mass we’ve just made. Decorate it with cooked greens and chilies from the clay pot.
  7. Remove the lamb from the pot. Slice it and place on the “root plate”.
  8. Finish off with some greens and sauce left in clay pot after the cooking.
  9. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!




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