FOR THE OVERNIGHT MARINATION

1. Mix salt & Peppercorn together and apply evenly on the lamb shoulder.
2. Cover with a cling film and rest in the chiller for 12hours.

FOR COOKING THE LAMB

1. After 12 hours of marinating in the fridge, remove and rinse the marinated lamb shoulder with cold water to remove the marination.
2. Pat dry with a clean kitchen paper and set aside.
3. Take a large stainless steel container and place the lamb inside. Then cover with Duck Fat and add crushed garlic, rosemary sprigs and whole black peppercorns.
4. Preheat oven to 90C and cook for 10hrs.

FOR THE COUS COUS

1. Chop carrots, parsnip & shallots.
2. Place into a tray and mix with good Olive oil.
3. Roast the vegetables in the oven at 180C oven for 10 minutes.

FOR THE STOCK

1. In a stockpot, place all of the ingredients and bring them to the boil.
2. Add the roasted vegetables from the oven and simmer for couple of minutes.

TO COMPLETE THE COUS COUS

1. Place the Cous Cous in a mixing bowl; pour over the hot vegetables with spiced liquid.
2. Cover with plastic wrap so the Cous Cous will absorb all the flavors and will become soft.
3. Remove the plastic wrap after 8-10 minutes; add dried apricot, butter and chick peas. Mix well.
4. Add chopped coriander leaves and correct the seasoning.