Slow Baked Lamb - Tastes Like Spit Roasted

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 teaspoons sea salt
• 6 garlic cloves, sliced
• 6 sprigs rosemary, 5cm long each, leaves emoved and chopped
• 1 tablespoon black peppercorns
• 100 ml extra virgin olive oil
• 3 tablespoons dried oregano
• 1 7/8 kg lamb shoulder, boned
• 80 ml red vinegar
• 125 ml water
• 1 lemon, sliced to serve

Recipe

• 1 preheat a fan-forced oven to 170c (or 190c conventional).
• 2 grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
• 3 add olive oil and oregano to the paste and mix well.
• 4 rub marinade into meat and place lamb in a ceramic baking dish.
• 5 add vinegar and water to the dish, cover with foil and bake for 2 hours.
• 6 remove foil, and increase heat to 220c and turn on oven grill. brown meat for 3-5 minutes until crispy on top.
• 7 remove from the oven and shred meat into large chunks. arrange on a platter and spoon over pan juices. serve with lemon.