Kashmiri Style Lamb

A recipe by our Head Butcher Phil takes a bit more effort but is sure to make your meal stand out! 


  • Overnight + 4,5 hours cooking
  • Some efforts
  • By Phil
  • Serves 7 -8 people 






  • Whole boneless shoulder of Elms Farm Homegrown lamb (2.5kg roughly)
  • 1 tbsp grated ginger
  • 2 cloves garlic crushed
  • 2 tsp salt
  • 1 tsp ground cumin (toast seeds + grind if possible)
  • 1/2 tsp ground cardamom (same)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp ground cloves 3 tbsp fresh lemon juice (You can add 1/2 tsp of saffron, but really, there is better things to spend money on)
  • 1/2 cup natural yogurt
  • 1 tbsp honey




  1. Plan ahead as it benefits from a long marinade (24 hours)
  2. Mix it all together, let it sit in the fridge for a couple of hours to let the flavours develop then baste that [censured*] shoulder.
  3. Cover it well, inside and out. Then place in the fridge and leave for at least 24 hours.
  4. Next day : Pre-heat the oven at 140C. Cook in the oven, covered with foil for about 4 hours and a half. Keep an eye on it.
  5. Once soft, remove the foil and turn the heat up to 180C until crisp.
  6. Give it some colour (30 min).
  7. Remove from the oven, let it rest for 30 min under foil.
  8. Pour a big glass of wine and make everyone leave the house, then tuck in.

Notes: *Censured because that recipe was not very PG friendly... sometimes we need to censure Phil. By sometimes, I mean often. Everyday, in fact. 

Gaelle's notes: If you want to make a gravy, add some more water when you cook your lamb, keep adding water if needed to avoid burning, baste the lamb more often. Then add a bit of flour at the end, half a beef stock, a bit of white wine and cook for 10min -ish on the hob. It makes a strong and rich gravy (See picture) avoid the beef stock and add more water if you'd prefer something lighter. 


Lamb cooking instructions

  • Bring the meat to room temperature
  • Season the meat before cooking
  • Place the fat side up in the oven
  • Rest the meat for 30min after cooking
  • For slow roasting : Cook at 150C for about 3 to 4 hours.
  • For roasting : Cook at 250C for 10 min, then count an average of 20-25min per 500g for RARE |  Add 25mn for MEDIUM | Add 30min for WELL DONE.
  • Ideal internal temperature : Rare: 50-55C | Medium : 56 - 60C | Well done : 65-71C



Photo by Gaelle Fox