Lamb Shoulder
Olive Oil
Sprigs fresh Rosemary and Thyme
Bulb of Garlic, broken into cloves and gently smashed
Tasman Sea Salt with Wakame Seaweed

METHOD

Preheat the oven to 200°C

Place rosemary and smashed cloves onto the bottom of a large roasting pan with a good splash of wine or water.

Pat the lamb shoulder dry and rub all over with olive oil and Tasman Sea Salt with Wakame Seaweed

Place the shoulder on top of the garlic and rosemary and tightly cover the pan with aluminum foil.

Place in the oven and reduce the heat to 160°C. Cook for 4 to 5 hours, until the lamb is meltingly tender, then remove the foil and roast for another 20 minutes to brown the skin.