Roasted & Grilled Lamb Sholder With Rosemary

By Stevie Smudgë
June 28, 2014
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Serves: 6

  • 1 Lamb Shoulder
  • 1 bunch Rosemary
  • 1 cup olive oil
  1. Depending on size of cut - Once oiled, peppered and salted - roast in the oven for around 2 hours (in a pan and in tin foil) after around 1hr.30 take foil off and cook for 25 mins more in open oven then for the last 5 - 7 mins of cooking turn off the over and On the grill to crisp the top layer of lamb, leaving the inside tender and juicy.

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