Serve, shredded, with flatbreads, chopped salad and yoghurt sauce and zhug.
You can pretty much use any spice blend from the Mediterranean or Levant, or just make up your own!
Serves about 8
4 garlic cloves, crushed
grated zest and juice of 1 lemon
4 tablespoons baharat spice blend
2 tablespoons olive oil
2 teaspoons salt
1 shoulder of kid, about 2kg/4½lb
1 large red onion, thickly sliced
In a bowl, mix together the garlic, lemon zest and juice, baharat spices, olive oil and salt.
Place the shoulder in a deep roasting tray and then rub the marinade all over. Cover and marinate in the fridge for at least 2 hours, or preferably overnight. Bring up to room temperature before cooking.
Preheat the oven to 150°C/300°F/gas mark 2.
Uncover the meat and add 250ml/1 cup water and the sliced onion to the tray. Cover the meat with baking parchment and cover the tray tightly with foil.
Roast in the oven for about 5 hours, until completely tender and the meat can be pulled off with a spoon, uncovering it for the final hour to colour the meat.
Serve the shoulder pulled or cut into chunks, with any cooking juices and the onions spooned over.