Moroccan Slow-Roasted Lamb Shoulder with Ras el Hanout

• 4 lb bone-in lamb shoulder
• 3 tbsp ras el hanout
• 6 clove garlic
• 1 tbsp ground cumin
• 2 tbsp honey
• 1 lemon
• 1.5 cup chicken stock
• 3 tbsp olive oil

Instructions

1. 1

   Mix ras el hanout, cumin, crushed garlic, honey, olive oil and lemon juice into a thick paste.

2. 2

   Slash the lamb shoulder and massage the spice paste into every crevice.

3. 3

   Set the lamb in a roasting pan, pour stock around it, and cover tightly with foil.

4. 4

   Roast at 300 degrees F for 3.5 hours until the meat is falling apart.

5. 5

   Uncover and roast 30 minutes more to brown and crisp the surface.

6. 6

   Rest, then shred the lamb, spoon over the pan juices, and scatter with cilantro.