Description
Ingredients
Scale
- 1.1kg lamb leg or shoulder, bone in
- 2 tablespoons olive oil
- salt & pepper
- 3 rosemary sprigs
- 250ml / 1 cup water
Instructions
Pre heat oven to 160°C.
Trim off any extra fat from the lamb, rub with the oil and season well with salt and pepper.
Place into a roasting pan and scatter with rosemary.
Pour in the water, cover with foil and roast for 2 hours.
Uncover the lamb, increase oven to 220°C and roast for another 20 minutes to brown.
Carve to serve or use two forks to shred the meat.
Notes
- Prep Time: 2 minutes
- Cook Time: 2 hours 20 minutes