Slow Cooked Lamb Shoulder
with 30 cloves of garlic
Preheat oven to 160°C.
Using a small knife, make 20 small, 2cm-deep incisions over the lamb and insert a garlic clove and 1 sprif rosemary in each incision.
Spread onion in a roasting pan. Rub lamb with oil and 2 tablespoons salt flakes and place on the onion. Add stock, cover pan with a sheet of baking paper, seal with foil and roast for 2 hours. Remove foil and paper, baste lamb with pan juices, re-cover with baking paper and foil and roast for a further hour or until lamb is falling off the bone. Increase oven to 200°C.
Remove foil paper, baste lamb with pan juices and roast uncovered for 15 minutes. Remove from oven, squeeze lemon juice over, season with oregano and roast for 5 minutes.
Transfer lamb shoulder to a serving dish. Add vinegar to pan, place over high heat and bring pan juices to the boil. Reduce to medium and simmer for 6-8 minutes until juices are thickened.
Season to taste and spoon juices over the lamb to serve.