Cooking time: 8 hours
Preparation time: 10 mins
- 1.5 kg lamb boneless shoulder (out of the fridge a few minutes to come to room temperature)
- 20ml olive Oil (divided in two portions)
- 5gm Fresh Rosemary, chopped
- 5gm Lemon Zest
Preheat your oven to 150C.
Put your netted lamb shoulder in an oven tray, rub some olive oil and salt over the top.
Cover the lamb gently with foil and put in the oven for 7 hours at 150C.
Remove the foil and cook uncovered for the final hour to get the outside layer of fat nice and crispy. When it’s done, allow the shoulder to rest for 5 mins and then gently cut away the net and pull apart with two forks.
Add the chopped fresh rosemary, lemon zest and remaining olive oil.
Toss everything together.
Serve with roast potatoes and sweet potatoes and a salad.