Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Slow-roasted jerk lamb shoulder with mojo verde

Latin American 20 Mins Prep · 300 Mins Cook

Remove the seeds and veins from the habanero chilli (or Scotch bonnet) and finely chop. Mix together with 1 tsp of salt, 3 tsp of cumin, allspice, oregano, thyme and 2 tbsp of olive oil.
Place the lamb in a roasting tray. Rub the spice mix all over the lamb. Allow to marinate for at least 2 hours or preferably overnight.
Prepare a gas or charcoal barbecue to a medium-low heat (150°C). Place a drip pan or aluminium tray in the centre, on top of the coals, underneath the grid.
Add the water to the tray and cover with the foil.
Place the roasting pan with the lamb on the grid. Slow cook the lamb for 5 hours or until very tender and the meat is falling off the bone – check the barbecue occasionally to make sure the fire is still going.
Roughly chop the coriander, oregano and garlic. Zest and juice the lemon. Combine with 1 tsp of cumin, 4 tbsp of olive oil in a bowl. Season well.
Serve the lamb with the mojo verde.