Directions
- 1Place the leg of lamb in a roasting dish.
- 2Season the lamb with olive oil, salt, pepper, oregano, thyme and rosemary.
- 3Slice two garlic bulbs and two onions in half and add them to the roasting dish with the lamb.
- 4Add more olive oil to the roasting dish.
- 5Put the roasting dish in the oven at 200°C for 30 minutes.
- 6Remove the roasting dish from the oven and add 500ml of stock.
- 7Cover the roasting dish tightly with foil.
- 8Reduce the oven temperature to 150°C and cook for 3.5 hours.
- 9Remove the foil from the roasting dish.
- 10Slice three lemons in half and squeeze the juice over the lamb, then add the lemon skins to the dish.
- 11Put the roasting dish back in the oven without the lid for a further 30 minutes.
- 12Remove the lamb from the oven and shred it.
Ingredients
- 1 kg leg of lamb
- 2 olive oil
- 1 salt
- 1 pepper
- 1 dried oregano
- 1 dried thyme
- 1 dried rosemary
- 2 garlic bulbs
- 2 onions
- 500 ml stock
- 3 lemons
Equipment
roasting dish with a lidovenforksknifemeasuring jug
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