• 1.5 KG Lamb Shoulder on the Bone (or Leg)
  • 1 KG Charlotte or Desri Potatoes (Can peel of leave skin on)
  • 2 Sprigs of Fresh Rosemary
  • 2 Teaspoons of Oregano
  • 2 Lemons (Juice squeezed and then Qrt)
  • Freshly Ground Rock Salt and Black Pepper.
  • Olive Oil
  • 100 ML White Wine (Or Chicken Stock)
  • 100 ML Water


  • STEP 1
    Preheat the oven to 220. Put the lamb in a large roasting tin (ideally on a wire rack) and season well with salt and pepper. Sprinkle with the oregano and pour over the lemon juice and 100 ml of white wine (Or Stock). Drizzle with the olive oil and roast for 20 minutes, or until the lamb is browned.
  • STEP 2
    Reduce the oven to 160 (315/Gas 2-3). Add 125 ml (4 fl oz/½ cup) of water to the roasting tin. Arrange the potato and lemon quarters around the lamb and cover the tin with foil and return to the oven for another 2.5 - 3 hours, turning the potatoes at least once during this time and basting the lamb with the pan juices. The lamb should be very tender.
  • STEP 3
    Remove the lamb from the tin and set aside to rest before slicing. Increase the oven to 220 (425/Gas 7). Roast the potatoes for a further 20 minutes, or until the potatoes are golden.

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