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Slow Roast Greek Lamb Shoulder
2 kg lamb shoulder (bone in)
2-3 tbsp olive oil
10 x sprigs of rosemary
1 x 25 g sachet
McCormick Greek Style Street Food
Preheat the oven to 240°C.
Make 10 incisions in the lamb with a sharp knife, then rub with the oil and the McCormick Greek Style Street Food Seasoning. Stuff the sprigs of rosemary into the incisions.
Turn down the heat of the oven to 170°C. Place the lamb in a large roasting pan and cover tightly with foil. Place in the oven and cook for 3 ½ hours until you’re able to pull apart the meat.
Take the foil off the lamb. Turn up the oven to 220°C and roast for a further 20 to 30 minutes uncovered until the skin is browned and crisp.
Remove the lamb from the roasting pan and transfer to a plate. Cover with foil and tea towels and let rest for at least 20 minutes.
Serve with roast potatoes, a fresh greek salad and gravy.
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