Slow-Roasted Lamb Shoulder with Oregano and Lemon

Ingredients:

1.8 kg lamb shoulder, excess fat trimmed

2 teaspoons dried oregano

1 lemon zested and juiced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

200 ml reduced-salt chicken stock

3-4 cloves garlic crushed

Instructions:

Preheat your oven to 160°C 

Step 1: Season the Lamb

Place the lamb shoulder on a large baking tray or roasting pan. Sprinkle the garlic, oregano, lemon zest, salt, and pepper evenly over the lamb. Massage the seasonings into the meat to ensure it's well-coated.

Step 2: Prepare for Roasting

Pour the lemon juice and chicken stock into the roasting pan around the lamb. Cover the lamb with a piece of baking paper to help retain moisture. Tightly cover the roasting pan with aluminum foil.

Step 3: Slow Roast the Lamb

Place the covered roasting pan in the preheated oven. Roast the lamb for 4 hours, allowing it to cook slowly and tenderise.

Step 4: Remove Covering

After 4 hours, remove the foil and baking paper from the roasting pan. Carefully pour off any excess liquid from the pan.

Step 5: Final Roast

Increase the oven temperature to 180°C. Return the lamb to the oven and roast for an additional 25 minutes, uncovered, to allow the exterior to brown and crisp up.

Step 6: Rest and Serve

Remove the lamb from the oven and let it rest for about 10 minutes before carving. Serve the lamb shoulder with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.

Enjoy your succulent, flavourful slow-roasted lamb shoulder!