Marinate the lamb shoulders for 3 days in the yoghurt marinade made by mixing the yoghurt with the sesame oil, lime juice and salt. Store in a cool and covered place.

Then remove the lamb shoulders from the yoghurt marinade and pat the meat dry with kitchen paper.

Sprinkle the lamb shoulders with cardamom powder and cumin powder. Sprinkle the garlic and ginger over the shoulders and distribute everything well.

Then rub the lamb shoulders with coarse sea salt.

Cook the lamb shoulders at The Bastard at 140 °C for about 2.5 hours (depending on the thickness), until the shoulder blade is loose and you can gently pull it out with a meat tong. The core temperature is then 60 °C. The shoulders are then nicely cooked.

Serve with some fresh sesame yoghurt marinade.