Slow-Roasted Greek Lamb Shoulder

Slow-Roasted Greek Lamb Shoulder

INGREDIENTS
You’ll need:
_1.5kg lamb shoulder
_2 onions
_1 bulb garlic
_3 sticks of rosemary
_2 cups stock
_@oleaofmonemvasia Phileos extra virgin olive oil

METHOD:
Cut the onions and garlic bulb in half and place on the bottom of the large oven-proof pot. Slice holes in the top of the lamb and put garlic and rosemary inside. Place the lamb on top of the onion so it’s raised off the base and pour the stock in the bottom of the tray. Cover with our extra virgin olive oil and sprinkle with salt and pepper. Place the lid on bake at 170 degrees for 4.5 hours. Remove the lid and cook for another 30 minutes uncovered.

Serve with homemade flatbreads and tzatziki - enjoy!

Love Lou, Anna & Ash x