Mottainai Lamb Banjo Shoulder - Slow cooked

Slow cooked Lamb is the best! I cooked this one in my Gasmate Pizza oven on Low, low about 160c to 175c, but if you are doing it this way you need to watch is about every 20-30 minutes or so as the oven can be quite fierce, I cooked it on the middle rack:

Method: Place the Shoulder in a roasting pan or on a rack on a roasting pan, gently slightly score the fatty side and sprinkle with cracked pepper, salt ( I use Maldon salt ) add a flurry of Rosemary, Tyme and Oregano all fresh but you can use dried then sprinkle some extra virgin olive oil over the lamd (I used one that is lemon infused ) the in a preheated oven place on the middle rack, again watch the temperature as you dont really want it to go over about 170c, open the door slightly if you cant control the temperature well.

Now cook for 4-5 hours, check it during the last hour with a fork and as soon as it starts to come away with a fork its done. Rest for about 20 minutes covered with foil and there you are, the most delicious lamb you have ever tasted! Here are the pictures in stages.......

Easy........................

       YUM!!!!!

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