1kg / 2lb lamb shoulder
2 tbsp Arabic 7-Spice (baharat) - or - a generous dusting of cinnamon and allspice plus a dash of nutmeg or cloves (2 sk 7 spices)
2 tsp garlic powder (2 sk serbuk bawang putih)
2 tbsp olive oil ( 2 sk minyak zaitun)
(I added 5 tbsp of honey
1 tbsp rosemary n 1 tbsp parsley - saya tambah 5 sb madu, rosemary dan parsley)
Salt and pepper, to taste (garam dan serbuk lada h8tam secukup rasa)
Preheat the oven to 180C / 350F. Pat the lamb pieces dry to remove any excess moisture. Place the lamb and all of the spices in a roasting pan (metal and ceramic are both great) or a baking sheet. Drizzle over the olive oil, and toss together thoroughly to coat. Season with salt and pepper. Cover the pan tightly with foil, and roast for 1 hour.
Remove the foil and continue roasting for an additional 30 minutes, occasionally basting the lamb in the pan juices, until the skin is golden brown and the meat is coming off the bone. Heat the broiler, and let the lamb crisp up for 2-3 minutes at the very end of cooking. Serve immediately or at room temperature.