This lamb shoulder is slow-roasted in the oven with tons of lemon, garlic and oregano – it’s so easy and soo tasty! The lemon juice and zest perfectly cuts through the richness of the lamb
Ingredients
- 1.4-1.6kg lamb shoulder (bone-in)
- 3-4 lemons (zest and juice)
- 2 Tbsp olive oil
- 3 sprigs of rosemary
- 2 Tbsp fresh oregano (finely chopped)
- 6 garlic cloves (peeled)
Garnish (optional)
- ⅓ cup coriander (finely chopped)
- A few lemon slices
Method
- Preheat the oven to 150 degrees fan bake. Season the lamb shoulder generously with salt and pepper, and drizzle with olive oil.
- Add the lamb to a medium roasting dish with the lemon juice and zest, rosemary, oregano and garlic cloves.
- Cover with tin foil or a lid and cook for 4-5 hours until the lamb is super tender and caramelised.
- Remove from the oven and use two forks to ‘pull’ the lamb off the bone.
- Serve on a platter with fresh coriander and lemon slices.
