Ingredients

1 shoulder of mutton or lamb (have the butcher butterfly the shoulder and remove the blade bone, but retain this to use as a trivet when cooking).

1 preserved lemon cut into slices

1 fresh lemon (juice and zest)

4 plump garlic cloves

2 tsps dried oregano

4 tblsp olive oil

2 tsps sea salt

2 tsps freshly ground black pepper

2 tsps sweet paprika

2 large white onions, peeled and halved

1 cup water

Method

Place the onions and the blade bone of the lamb in a shallow roasting dish to form a trivet.

Rub all of the remaining ingredients into the cavity of the lamb shoulder retaining a little oil, pepper and salt to rub on the outside. Roll the lamb and tie using butcher’s string and place on the onions and blade bone.

Cover in cling film and allow to stand for at least two hours. After the lamb has marinated, remove cling film add the cup of water and seal the roasting dish with at least two layers of kitchen foil.

Place in an over pre-heated to 120°C and allow the lamb to cook slowly for three and a half hours. After the cooking time has elapsed, remove the foil and drain the juices. Skim the fat from these and retain as a gravy. Return the lamb to the oven and turn the heat up to 180°C for another 20 minutes to brown.

Serve with mounds of mashed potatoes or basmati rice with the reserved juices spooned over.

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