shredded lamb tagine

Directions

1. 1
   have your butcher cut the lamb for you leaving the shoulder bone in, but removing the rib bones and extra fat.
2. 2
   preheat oven to 350.
3. 3
   trim fat off the roast.
4. 4
   brown in a frying pan on all sides, remove.
5. 5
   score the meat on all sides and rub with mixed cumin, coriander, salt, pepper.
6. 6
   put into a tagine or a roasting pan, roast uncovered for 30 minutes.
7. 7
   remove and lower heat to 250.
8. 8
   add onions, carrots and scallions to lamb, to cover pour chicken stock in to fill half way cover and cook aprox 4 hours.
9. 9
   remove from oven.
10. 10
    the lamb will be very tender and the 2 large bones will come right out.
11. 11
    you can shred the lamb with 2 forks.
12. 12
    put the tagine or roaster on the stovetop and reduce the cooking liquid to 1/2, about 20 minutes.
13. 13
    add lamb back, serve.
14. 14
    this tastes great topped with a dab of fig jam.