The Sunday Roast is rivalling baking as a way to show of your talents and make your tasters smile. This lamb shoulder created by award-winning butchers Provenance with Knorr is rich, flavoursome and combines a number of great complimentary flavours.

Rosemary and lemon are classic friends of lamb, but the addition of cumin and anchovies give the recipe subtle new flavours. Anchovies may seem like a strange addition but will create a salty umami flavour that works well with the richness of the lamb shoulder – a sure way to create an unusual and stunning centrepiece on a Sunday.

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes


3 cloves of garlic, crushed

3 sprigs of rosemary, stalks removed and leaves finely chopped

4 anchovy fillets, finely chopped to a paste

2 x Knorr Lamb Stock Cubes, crumbled into a powder

1 lemon, zest and juice

3 tbsp of olive oil

A pinch of ground cumin

1 x 1.5kg bone in lamb shoulder with the outside scored

  1. Combine all ingredients minus the lamb shoulder in a large bowl. Mix thoroughly to create a paste and add more olive oil if the mixture is too thick. There’s no need to add salt, as the anchovies provide a salty flavour.
  2. Rub the thick paste all over the lamb shoulder and if you have time, leave in the fridge for a few hours or overnight to marinate.
  3. Preheat oven to 180°C or Gas Mark 4.  Remove the shoulder from the fridge and transfer onto a deep roasting tray. Pour any excess marinade back onto the shoulder.
  4. Place in the oven and roast for approximately 2 hours.
  5. Remove from the oven and allow to rest for 20 minutes before carving. Serve with showstopping sides!