For lamb mechoui, you will need:

1 lamb shoulder, about 2.2lb or 1kg, excess fat trimmed off
3 large carrots, cut into large chunks
3 courgettes, cut into large chunks
6 baby turnips, peeled and halved
12 new potatoes, cleaned and peeled
4 spring / green onions
2 garlic cloves, skin kept on
3 stalks of celery,cut into large chunks
1 cup chopped fresh coriander
4 tbsp olive oil
1 cup / 250ml vegetable stock
freshly milled pepper
For the herb butter:

150g or 5.3oz butter
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 onion, finely chopped
3 cloves of garlic, thinly sliced
1/2 tsp thyme
1 tbsp freshly chopped coriander
2 tsp salt
2 tsp pepper
(serves 4)

To make the herb butter, place all herb butter ingredients into a blender and blend until smooth.

Bake the lamb shoulder in a large tray in a preheated oven at 200°C (400°F) for 30 minutes. Remove from oven. Turn the oven down to 180°C (350°F).

Arrange the vegetables around the lamb, and pour the stock over the vegetables. Spread the mechoui butter over top of the lamb. Cover the tray loosely with a large piece of aluminium foil. Bake in the oven for 2 1/2 hours, topping up the liquid from time to time if necessary. Remove the foil and roast for another 20 minutes. Sprinkle the coriander, olive oil and fresh pepper on top and serve immediately.