Ingredients:
lamb shoulder whole or off bone
Greek oregano
salt, pepper, garlic
verjuice
stock
Method:
1.Remove from fridge, bring up to room temp.
2. Slash across, rub in a wet mix of dried Greek oregano, EVOO, verjuice, salt and pepper.
3. Add stock and more verjuice to the pan, cover lamb shoulder and place in oven at 110 degrees, forget about it for 5 hours, turn up heat to 150 cook uncovered for 40 mins.
4. Tear meat off bone with tongs and enjoy.
For more recipes and information on Plains Paddock free range lamb visit Plains Paddock
