Serves: 6
Cook Using:
Method
- Preheat oven to 160°C (fan 140°C)/ Gas mark 3
- Pat the lamb shoulder dry with kitchen paper. Make small slits over the surface with a sharp knife.
- Make the rub in a small bowl: Mix olive oil, garlic, rosemary, thyme, lemon zest and lemon juice. Rub this all over the lamb, pushing it into the slits. Season generously with salt and pepper.
- Place the lamb into a roasting tin. Cover tightly with foil and roast for 2½ hours. Remove the foil and roast for a further 30 minutes to brown the top and crisp the edges.
- Transfer to a warm plate, cover loosely with foil and allow to rest for 15 minutes before carving or gently pulling apart.
- Serve with roasted baby potatoes, carrots and seasonal greens spooned with the lemon-herb pan juices.
- Shred any leftover lamb and stuff into flatbreads with salad, yoghurt and fresh mint.
Ingredients
- 1 Northern Ireland Farm Quality Assured lamb shoulder(approximately 1.8–2kg, bone-in)
- Sea salt
- Freshly ground black pepper
For the Herb & Lemon Rub
- 2 tbsp Olive oil
- 3 Garlic cloves freshly grated
- 2 tbsp Fresh rosemary finely chopped
- 1 tbsp Fresh thyme leaves
- 1 tsp Lemon zest
- 1 tsp Lemon juice
To serve
- Lemon wedges
- Fresh rosemary or thyme sprigs
