Traditional Moroccan-style confit lamb shoulder with cumin salt potatoes, sumac, lemon, tahini.
Comes ready to reheat and serve.
Pre-heat oven to 180°C / 350°F, place entire contents of bag into a cast iron skillet or roasting tray. Place in oven and roast until caramelized (approximately 20 minutes). Cut potatoes in half and roast in a pan with oil.
Once cooked, season potatoes with lemon juice and sumac. Season lamb with lemon and cumin salt. Serve with tahini on the side.