Shoulder of Lamb with Mr Wolf’s Sweet Raby James Spice

Sholder of Lamb with Mr Wolf’s Sweet Raby James

Mr Wolfs Sweet Raby James

A sweet aromatic and slightly fruity blend, which adds richness to Meat and Vegetable Dishes


Recipe created by Chef James Jefferies

Chef/Pastry chef in Staffordshire, finalist at 2014 ‘BBQ Battle’. Gold Medallist in 2011 and Silver in 2018 at TUCO Ltd Chef’s Challenge.


  1. Mix oil and Sweet Raby James Spice to a paste (spice mix).
  2. Slash the lamb and make some inserts stud with the garlic.
  3. Rub spice mix in and leave overnight or at least 4 hrs in fridge.
  4. Roast for 30 mins on high 220 degrees.
  5. Pour in some stock, cover and lower oven to 150 degrees. Cook for 4-5 hrs.
  6. Take out and rest for 30 mins,  lamb should fall off the bone

Learn more about the secret ingredient, Mr Wolf’s Sweet Raby James Spice.

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