Slow Roasted Shoulder of Lamb.
1.5-2kg shoulder of Lamb, trimmed
2 tbls Henry Langdon Roasted Spice Sea Salt Rub (adjust according to taste)
2 tbls olive oil
Juice of 1 lemon
Pre heat the oven to 160c.
Combine the Henry Langdon Roasted Spice Sea Salt Rub and Henry Langdon Cracked Black Pepper Sea Salt Rub with the olive oil, then massage the mix into the lamb. Once the mixture is thoroughly rub in, squeeze over the lemon juice.
Place the lamb into a roasting bag and tie off. Do NOT pierce the bag.
Place into the oven and cook for 4 hours.
This is great served with cous-cous and green vegetables with Tatziki on the side.