Preheat the oven to 220°C conventional (200°C fan-forced).
Lay the lamb shoulder in a roasting tin. Scatter the shallots and half the garlic in the tin. Add the water or stock to the tin. Drizzle half the olive oil over the lamb and scatter over half the salt.
2 kg lamb shoulder, 5 shallots, 12 cloves garlic , 2 cups water, 1 cup olive oil, 3 good pinches sea salt
In a small bowl, mix the remaining garlic, olive oil, salt, pepper and half the herbs. Drizzle this mixture over the lamb shoulder, then scatter with the remaining herbs.
12 cloves garlic , 1 cup olive oil, 3 good pinches sea salt, cracked black pepper, 1/2 cup oregano leaves, 1/2 cup rosemary leaves
Place the lamb shoulder in the hot oven and cook for 45 minutes to caramelise and brown. Reduce the temperature to 150°C conventional (130°C fan-forced) and cook for 6–8 hours until the lamb easily pulls away from the bone. Serve with roast veggies of your choice.
2 kg lamb shoulder, roasted veggies of your choice
