Lamb shoulder is slow roasted to perfection with irresistible Greek flavours of citrus and oregano. Be sure to use Greek oregano for the most authentic result. For a unique serving idea, try a spread of tzatziki, soft pitta bread and crisp romaine salad.
I have also added potatoes to the tin for the last hour of cooking. The potatoes soak up the juices and are absolutely delicious. Simply use about 1.5kg of peeled potatoes cut into chunks and add to the tin, stirring to cover in the pan juices, for the last 1 to 1 1/2 hours of cooking. Uncover for the last 30 minutes or so, so that the potatoes brown a bit.