Slow Baked Lamb - Tastes Like Spit Roasted

• 2 teaspoons sea salt
• 6 garlic cloves, sliced
• 6 sprigs rosemary, 5cm long each, leaves emoved and chopped
• 1 tablespoon black peppercorns
• 100 ml extra virgin olive oil
• 3 tablespoons dried oregano
• 1 7/8 kg lamb shoulder, boned
• 80 ml red wine vinegar
• 125 ml water
• 1 lemon, sliced to serve

1. Preheat a fan-forced oven to 170C (or 190C conventional).
2. Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
3. Add olive oil and oregano to the paste and mix well.
4. Rub marinade into meat and place lamb in a ceramic baking dish.
5. Add vinegar and water to the dish, cover with foil and bake for 2 hours.
6. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
7. Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

salt, garlic, rosemary, black peppercorns, olive oil, oregano, lamb shoulder, red wine vinegar, water, lemon

Taken from www.food.com/recipe/slow-baked-lamb-tastes-like-spit-roasted-367113 (may not work)