Roasted Shoulder of Lamb

1. Preheat your oven to 500°F.

2. Slash the fat side of the lamb all over with a sharp knife. Stick the garlic cloves into the slits created by the knife. Place lamb onto a roasting tray or a baking dish, rub the lamb all over with olive oil and season with salt and pepper.

3. Pour in about 1 cup of water into the tray/dish, tightly cover with aluminum foil and place in the oven. Turn the oven down to 325°F and cook for 4 hours. It’s done when you can pull the meat apart easily with two forks.

4. Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil and leave it to rest for 15 minutes before pulling the meat apart with two forks.

Adapted from Jamie Oliver.