1.5 kg shoulder of lamb (see note for larger sizes / leg of lamb)
Extra virgin olive oil
Sea salt and coarse black pepper
Onions
Garlic
Fresh thyme
Bay leaves
Rosemary
500 ml chicken stock
Directions
Brush the lamb all over with extra virgin olive oil and season heavily, everywhere including the underside, with sea salt and coarse black pepper.
Lay the lamb on a trivet of onions, garlic, fresh thyme, bay leaves, rosemary and a little extra virgin olive oil.
Preheat the oven to 200C fan / 220C and roast for 30 minutes.
Take the tray out, add 500 ml chicken stock, cover tightly with foil, reduce the heat to 160C fan / 180C and cook for 4 hours (do not baste or take the tray out of the oven).
Remove the foil and cook for a final 30 minutes uncovered.
Take out and rest, covered with foil, for 30 minutes before serving.
For a 1.5-1.75 kg shoulder, add 30 minutes covered (4.5 hours). For 1.75-2 kg, add an hour covered (5 hours). For 2-2.5 kg, add 90 minutes covered (5.5 hours) before taking the foil off. You can make this with a leg of lamb too. From melizcooks on Instagram.
