Ingredients

• 3 cloves Garlic, sliced thinly
• 1 large Lemon, cut into six segments (optional)
• 150ml of White Wine or water to make the gravy
• A Shoulder of Lamb, about 2kg, trimmed of excess fat
• 2 teaspoons of dried, good quality Oregano (preferably Greek)
• 2 tablespoons of Olive Oil
• Salt
• Pepper

Instructions

1. With a small, sharp knife, make little incisions in the meat, just big enough to slot the pieces of garlic in. Rub the lemon juice all over it, followed by the olive oil, then the oregano.
2. Leave the lamb to marinate for at least 4 to 6 hours before cooking. Alternatively, marinate it the day before and leave in the fridge overnight.
3. When you are ready to cook the lamb, preheat the oven to 230°C.
4. Transfer the lamb to a large roasting tray, and place in the oven, fat side up. Roast for 15 to 20 minutes, then reduce the heat to 180°C, and continue to roast, moving the lamb to the bottom of the oven. Baste the meat every 30 minutes with the juices and fat that have collected in the pan.
5. The lamb is ready when the meat feels soft to touch under the skin and comes away slightly from the bone when prodded with a fork, roughly 2 1/2 to 3 hours. Transfer to a chopping board and cover loosely with foil to rest for 20 minutes.
6. Meanwhile, de glaze the roasting pan, scraping off any juices that have stuck to the bottom with the wine or water, simmer for a couple of minutes until a thin gravy is formed and check for seasoning.
7. Serve the lamb with the hot gravy, the wedges of lemon, and the oven-baked potatoes.