Lamb shoulder – as big as you need
Handful of finely chopped herbs – oregano, thyme, rosemary
2 garlic cloves
125ml Red wine
Zest and juice of 1 lemon
70ml olive oil
250ml chicken stock
Salt & Pepper
Preheat the oven to 150C (300F)
Combine the herbs, garlic, lemon zest and juice and 2 tablespoons of the olive oil, salt & pepper, and mix well.
Score the lamb with several long, shallow cuts and massage in the herby mixture.
Place in a roasting tin and add the wine and chicken stock, cover with foil and roast for 5 hours – until the lamb is falling off the bone.
Set aside to rest.
Goes beautifully with sweet potato wedges which take 20-25 minutes to roast at 200C