Slow Roasted Lamb Shoulder

Preheat oven to 150’c.

Combine oil, rosemary and garlic in a bowl. Score the top of the lamb and rub oil mixture all over.

Place the lamb on top of the roughly chopped potatoes, carrots and onions.

Cover the roasting tray with tin foil.

Roast for 6 hours, basting regularly. You’ll know its cooked when you can pull the meat away from the bone with a fork (like ice cream!)