SLOW ROAST SHOULDER OF LAMB WITH POTATOES AND MAROULI SALAD
Brined for 24 hours and carefully slow-roasted for 10-12 hours, this is the most tender lamb you'll ever eat! We've done the hard part, so it just needs 45 minutes in your oven alongside the potatoes, carrots olives and garlic. A quick, crisp Marouli salad of cos lettuce, lemon and oregano for freshness and you have a feast for family or friends this weekend!
