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Ingredients
- 1 Lamb Shoulder
- 1 bunch Rosemary
- 1 cup olive oil
Method
- Depending on size of cut -
- Once oiled, peppered and salted -
- roast in the oven for around 2 hours (in a pan and in tin foil)
- after around 1hr.30 take foil off and cook for 25 mins more in open oven
- then for the last 5 - 7 mins of cooking turn off the over and On the grill to crisp the top layer of lamb, leaving the inside tender and juicy.