Find your recipes and restaurants here

Shoulder of lamb over the coals

Ingredients 10
Servings 0


  • 75
    sunflower or olive oil
  • 25
    dried origanum
  • 1
    onion, finely grated
  • 4
    cloves garlic, crushed
  • 20
    ground cumin (jeera)
  • 2
    black pepper
  • 1
    juice of a lemon
  • 1
    shoulder of lamb or leg of lamb, deboned
  • 125
    butter (optional)


Blend the ingredients for the marinade. Coat both sides of the shoulder of lamb with the mixture and marinate for 12 hours. Slowly braai the meat over the coals until done to taste. Baste frequently with the marinade. If using, heat the butter until it begins to brown, but do not let it burn. Slice the shoulder of lamb and season with the butter. Serve with Turkish pita bread and chopped mixed salad (see recipes).

Read more on: grill  |  lamb

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.