For the marinade:
1 heaped tsp. cumin seeds
2 Tbsp. fennel seeds
Sea salt and freshly ground black pepper
Bunch fresh thyme or lemon thyme, leaves picked
Bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 Orange, zested and juiced
1 Bulb garlic, broken into cloves and peeled
4 heaped tsp. sweet smoked paprika
6 Tbsp. balsamic vinegar
1/2 Cup organic tomato ketchup
8 Tbsp. olive oil
10 bay leaves
To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper.
Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
Rub into the meat, all the nooks and crannies, coat it well.