Ingredients
- 2 Lbs Shoulder /leg of lamb
- 20 Baby potatoes
- Juice of 2 lemons
- 125ml Olive oil
- 45ml Fresh Oregano
- pepper,To taste salt &
- 500ml Beef Stock
Accompaniment
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Method
-
1
marinade overnight in lemon juice, olive oil and oregano.
140C well covered for 2 hours turning each hour and basting occasionally. Add potatoes and continue cooking for another hour. Add beef stock and uncover to brown.
Even better if cooked in advance and reheated.
could this recipe be made in a slow cooker?