SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip. Recipes in this blog.

INGREDIENTS
1.8 - 2.2 kg lamb shoulder, with or without the bone
2 tsp sea salt flakes
8 cloves garlic, roughly chopped
6 sprigs rosemary, stripped and leaves chopped
1 Tbsp black peppercorns
100ml extra virgin olive oil
zest and juice of 1 lemon
3 Tbsp dried oregano
100ml white wine vinegar

METHOD:
Preheat the oven to 150°C (fan-forced).

Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin.

Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor.

Add the olive oil, lemon zest and juice and dried oregano.

If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions.

Place the lamb in a ceramic baking dish or a cast iron casserole, splash over the vinegar and pour 150ml water into the bottom of the dish.

Cover with foil or with the lid and bake for 2 1/2 to 3 hours.
Remove the foil (the meat should be very tender by now) and drain off some of the fat, leaving the juices behind.
Increase the heat to 220°C (200°C fan-forced) and turn on the grill bars if possible, then cook the meat for 3-5 minutes until crispy and nicely browned.

Lightly shred the meat into large chunks and pile on a warm platter (or serve it in the baking dish - try to keep it as hot as possible). Spoon over some of the juices and serve with lemon wedges and flatbread, if liked.

SERVES 6-8