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Allow the lamb to marinate over night for extra flavour. 

Preparation time: 20 minutes

Cooking time: 240 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 1 tsp Chinese 5 Spice
  • 2 tbsp Garlic
  • 1 tsp Ground Coriander
  • 1 - Lemon
    zest and juice
  • 200 g Natural Yogurt
  • 1 pinch Salt
  • 0.5 tsp SuperValu Chilli Flakes
  • 1 tbsp SuperValu Fresh Ginger
    finely grated
  • 8 - SuperValu Naan Bread
    to serve
  • 2 kg SuperValu Signature Tastes Irish Lamb Shoulder 400g
    off the bone
  • 0.5 tsp SuperValu Smoked Paprika
  • 2 tbsp Turmeric
For the Tzatziki
  • 0.5 - Cucumber
    peeled and grated
  • 4 cloves Garlic
  • 1 - Lemon
    zest and juice
  • 200 g Natural Yogurt
  • 2 tbsp SuperValu Fresh Dill


  1. Combine the yogurt, the spices, lemon zest and juice, garlic, ginger and some salt and pepper in a large bowl. Rub the marinade over the lamb shoulder and leave to marinate for 2 to 3 hours or overnight.
  2. Preheat the oven to 160oC/gas mark 3.
  3. Wipe the marinade off the lamb and place the lamb on a roasting tray. Roast the lamb for 4 hours for a 2kg shoulder (or 30 minutes per pound).
  4. Meanwhile, to make the tzatziki, combine the yogurt, lemon zest and juice, grated cucumber, garlic, dill and some salt and pepper in a bowl. Set aside until needed.
  5. When you're ready to serve, warm some flatbreads in the oven for 5 minutes or as per the packet instructions. Carve the lamb into thin slices and add to the flatbreads with a dollop of tzatziki. 

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