Roasted Shoulder of Lamb

• 4 pounds, 6-58 ounces, weight Lamb Shoulder
• 1 bulb Garlic Cloves, Peeled
• 2 Tablespoons Olive Oil
• Salt And Pepper

1. 1.
2. Preheat your oven to 500 degrees F.
3. 2.
4. Slash the fat side of the lamb all over with a sharp knife.
5. Stick the garlic cloves into the slits created by the knife.
6. Place lamb onto a roasting tray or a baking dish, rub the lamb all over with olive oil and season with salt and pepper.
7. 3.
8. Pour in about 1 cup of water into the tray/dish, tightly cover with aluminum foil and place in the oven.
9. Turn the oven down to 325 degrees F and cook for 4 hours.
10. Its done when you can pull the meat apart easily with two forks.
11. 4.
12. Remove the lamb from the oven and place it on a chopping board.
13. Cover it with tinfoil and leave it to rest for 15 minutes before pulling the meat apart with two forks.
14. Adapted from Jamie Oliver.

shoulder, garlic, olive oil, salt

Taken from tastykitchen.com/recipes/main-courses/roasted-shoulder-of-lamb/ (may not work)