2 teaspoons freshly ground black pepper, or to taste
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
4 tablespoons olive oil
juice of 1 lemon
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Method Prep:20min › Cook:4hr › Extra time:3hr › Ready in:7hr20min
Score the fatty side of the lamb shoulder, then rub all over with salt and pepper (use more salt and pepper, if desired, up to 2 tablespoons of salt). Mix the chopped herbs with the olive oil and rub all over the lamb shoulder. Place in a large roasting tin and drizzle all over with the lemon juice. Cover with a double layer of aluminium foil and marinate in the fridge for 3 hours or overnight.
Preheat the oven to 170 C / Gas 3. Remove the lamb from the fridge and allow to come to room temperature. Do not remove the foil.
Roast the lamb, covered, in the preheated oven for 4 hours, or until the lamb is nearly falling off the bone. Baste occasionally, adding hot water if the pan is too dry. Uncover the lamb for the last 20 minutes and increase heat to 200 C / Gas 6 to brown, if desired.
You needn't use the exact herbs called for in this recipe; you can mix it up with your favourite fresh or dried herbs, or seasoning mixes. To be honest, this lamb shoulder would be delicious just with salt and pepper!