Rub all the ingredients in to the lamb shoulder. If you have time, do this the night before and leave in the fridge to marinate. Let the lamb come up to room temperature before cooking by taking out of the fridge an hour before cooking. Pre-heat the oven to 165°C (conventional oven) or 145℃ (fan oven)

Place the lamb in a roasting pan, ideally on a rack so that it doesn't sit on the bottom of the pan. Add about 100ml of water to the pan. Cover the lamb with a piece of greaseproof/baking paper if you have it. Place a couple pieces of tin foil over the pan and seal the edges around the pan to stop moisture escaping. Put in the oven and turn the oven down to 130℃ or 110℃ for fan assisted. Leave to cook for around 6 hours.

After 6 hours, carefully take the lamb out of the oven. Turn the oven to a high temperature 220℃ for conventional or 200℃ for fan. Remove the tinfoil from the pan and the greaseproof paper if you used. The lamb should be cooked and almost falling off the bone. Put the lamb back in the oven for another 20 - 30 minutes for the skin to crisp up. remove from the oven and carefully take the lamb from the pan and place on a warmed serving dish. leave to rest for 10 - 15 minutes. remove the bones and gently pull the meat apart with a couple of forks. You will see a tendon with a little fat around which you can remove. Before serving spoon a little of the juices from the pan over the meat.

Serve with some Turkish Salad (shredded cabbage, carrot & onion), flatbreads, tzatziki or yoghurt and mint and chilli sauce. Alternatively serve with cous cous, tabbouleh, savoury rice or new potatoes.