Slow Baked Lamb - Tastes Like Spit Roasted - cooking recipe

Ingredients

2 teaspoons sea salt
6 garlic cloves, sliced
6 sprigs rosemary, 5cm long each, leaves emoved and chopped
1 tablespoon black peppercorns
100 ml extra virgin olive oil
3 tablespoons dried oregano
1 7/8 kg lamb shoulder, boned
80 ml red wine vinegar
125 ml water
1 lemon, sliced to serve

Preparation

Preheat a fan-forced oven to 170C (or 190C conventional).
Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
Add olive oil and oregano to the paste and mix well.
Rub marinade into meat and place lamb in a ceramic baking dish.
Add vinegar and water to the dish, cover with foil and bake for 2 hours.
Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.