Slow Roast Lamb Shoulder
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. Preheat oven to 220C.
  2. Make a marinade by mixing the rosemary, oregano, garlic, salt, pepper and olive oil together. Rub this paste all over the lamb shoulder and set aside for 30 minutes at room temperature. You could also marinate the lamb in the fridge for a few hours or even overnight. Just make sure you bring the lamb to room temperature for half an hour before cooking.
  3. Lay the lamb shoulder in a large baking dish and pour the vinegar or lemon juice and water around it. Cover the baking dish with baking paper and foil or with a tight-fitting lid.
  4. Put the lamb into the oven and immediately reduce the temperature. You can cook the lamb at 120C for 6 hours or at 160C for 3 hours. Check the baking dish once or twice during the cooking period, adding a little more water if necessary.
  5. Take the lamb out of the oven. Increase the temperature to 200C and change to grill function. Grill the lamb for for 3-5 minutes each side until brown and crispy.
  6. Break the lamb into large pieces and serve on a platter accompanied with roast potatoes, tzatziki, a Greek salad and lemon wedges.