Deliciously soft and tender, pull apart Slow Roasted Shoulder of Lamb - Baked in the oven, low and slow with a herb coating giving a crunchy crust. Full of the flavour of rosemary, mint, garlic and lemon this Slow Roasted Shoulder of Lamb recipe is a real crowd pleaser.
Pre-heat the oven to 140C.
Blitz together the mint, rosemary, parsley, garlic, lemon (zest only!), cumin, sun-dried tomato paste, salt and pepper and olive oil.
Add more olive oil if needed to make a smooth paste. Rub all over the lamb shoulder in a lidded casserole dish.
Put the lid on and cook for about 4 hours, until the meat pulls apart with a spoon.