Serves 6 -8

1 lamb shoulder

1 tsp ground cumin

1 tsp cinnamon

1 tsp coriander

4 cloves garlic

2 tbsps olive oil

2 onions, peeled and quartered

2 lemons, quartered  

1-2 tsps sea salt

 2-4 quinces

½ cup red or white wine

1. Make a paste by mixing the ground spices, garlic and olive oil together. Smear this all over lamb shoulder, rubbing it into the meat.
2. Place shoulder in oven dish, skin side up, on a trivet of quartered onions and lemons.   Liberally sprinkle lamb skin with salt.
3. Peel and quarter the quinces, cut out the cores and rub them with lemon juice. Scatter around lamb in roasting dish.
4. Splash some white or red wine + ¼ cup water into the dish.
5. Cover tightly with foil and bake for 2 hours at 175 C.
6. Remove foil, drain off some of pan juices (save to make a gravy), increase oven temperature to 190 C and cook lamb and quince for a further 30 minutes or until lamb skin is golden brown and crispy.
7. Remove lamb and quince (carefully) from pan, use foil to cover it and then add 2 folded tea towels to keep it warm.  Set aside to rest.
8. Remove lemons and discard,  then make gravy in the pan with reserved juices and more liquid (water or stock) if needed – thicken with corn flour if you need to.
9. Serve lamb with quince pieces, plenty of gravy and a pile of peppered spinach. Yum!