4 Hour Slow Roast Lamb Shoulder

Steps

1. 1Preheat the oven to 140°C fan forced (285°F).
2. 2Finely grate the garlic into a small bowl and add the zest of the lemon. Slice the lemon into 1cm slices and place in the bottom of a heavy-based, deep roasting tray.
3. 3Roughly chop the rosemary leaves and add to the bowl with the olive oil, salt and pepper. Mix well.
4. 4Score the lamb fat cap in a diamond pattern. Rub the marinade mixture all over the lamb and place on top of the lemon slices in the roasting tray.
5. 5Pour the water into the base of the pan, then cover the lamb loosely with some baking paper and then some foil to completely enclose the lamb.
6. 6Place in the oven and roast for 4 hours.
7. 7Then, uncover the lamb and discard the foil and baking paper. Return the lamb to the oven and increase the heat to 200°C fan forced (390°F).
8. 8Roast for a further 15 minutes, until the skin goes crispy and brown. Remove from the oven and rest for 15 minutes.
9. 9Drizzle the pan juices over the top of the lamb and serve with your favourite sides like a salsa verde, roast potatoes and salad.