Slowly Roasted Lamb Shoulder
This recipe was inspired by a spit-roasted lamb we ate in Crete. It was cooked in the open air, very slowly, over a small fire. The smell of wild herbs that filled the air of the surrounding mountains was enough to flavor the meat.
Ingredients
- 1 lamb shoulder and neck 7 lbs (3 kg)
- 2 Tbsp fine sea salt
- ⅓ cup olive oil
- 4 Tbsp Greek isles layover or Herb blend for lamb
Method
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1
Rub meat with salt and set aside in a cool place for 2 to 3 hours.
-
2
Preheat oven to 275°F.
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3
Pour oil over lamb and rub herbs evenly before placing on a baking sheet.
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4
Roast for 4 hours, basting meat with its jus every hour.
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5
Remove from oven and let rest in a place that is draft-free for 30 minutes before serving.
