Ingredients

The following ingredients have 12 Servings
  • 1.6 - 2.2kg / 3.2 - 4.4lb lamb shoulder (, bone-in (Note 1))
  • 2 cups water ((Note 2))
  • 1 brown onion ((unpeeled), cut into 6 wedges (Note 3))
  • 2 1/2 tsp fresh rosemary (, chopped (finely))
  • 1 tbsp dried oregano
  • 2 garlic cloves (big!) (, finely chopped)
  • 1 tsp salt (, kosher or cooking salt (or 3/4 tsp table salt))
  • 1/2 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 1 tsp cornflour / cornstarch
  • 1/4 cup water
  • 1/4 tsp salt

Instruction

  • Preheat oven to 230°C / 450°F (210°C fan).
  • Marinade/rub: Mix the Marinade ingredients in a small bowl. Rub all over the lamb surface, getting it right into all the cracks and crevices!
  • Marinate 2 - 24 hrs: If time permits, marinate for 2 hours on the counter in a roasting pan, or up to 24 hours in the fridge. I skip this step more often than not, however. (Note 4)
  • Prepare roasting pan: Scatter onion in the base of the roasting pan. Place lamb shoulder on top . Pour water into pan.
  • Roast uncovered for 45 minutes.
  • Slow-roast 12 hours: Turn oven down to 100°C/210°F (both fan and standard, Note 5). Cover lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I always do overnight!).
  • Check meat – Test side of lamb with two forks. The meat should be fall-apart tender. If not, cover and return to oven.
  • Remove lamb: There will (should!) be a lot of liquid pooled under the lamb in the roasting pan. Remove lamb to a large dish. Cover loosely with foil to keep warm. It will stay warm for 2 to 3 hours. See Note for reheating / making ahead.