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- 1 Lamb Shoulder
- 1 bunch Rosemary
- 1 cup olive oil
- 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.