Ingredients
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Oil for cooking
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1 boneless lamb shoulder or leg
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1 heaped teaspoon Man Grind Salt Flakes
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2 teaspoons Cheeky Peri Peri seasoning
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5–6 cloves garlic
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1 onion, sliced
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1 litre lamb or beef stock
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Fresh oregano leaves (if you have some in the garden)
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1 lemon, halved
Lemon & Garlic Sauce
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½ cup thick natural Greek yoghurt
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¼ cup sour cream
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2 cloves garlic, very finely chopped or grated
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Finely grated zest and juice of 1 lemon
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Pinch of Man Grind Salt Flakes
To garnish
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Torn fresh parsley, oregano and mint
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Orange zest
Directions
- Preheat the oven to 160ºC regular bake.
Heat a small drizzle of oil in a large cast iron casserole dish.
Add the lamb and brown all over.
Sprinkle with the Man Grind and Cheeky Peri Peri.
Add the garlic, onion, stock, fresh oregano and lemon halves.
Cover the dish and bake for 3½ hours (depending on the size of the lamb you may need slightly longer).
Meanwhile, for the lemon and garlic sauce, mix all the ingredients together until smooth and set aside to infuse.
Remove the lamb from the oven — it should be super tender and about to fall apart.
Leave to rest (you can do this all the day before Christmas and just reheat her gently in the broth just before serving).
Carefully lift the lamb out using 2 large forks, and into a serving dish. I use the forks to break it up a little, not shred it just breaking it into chunks.
Drizzle any meat juices from the casserole dish over top, and serve with the sauce, either on the side or drizzled all over top.
I like to garnish with loads of torn fresh parsley, oregano and mint — even a few pomegranate arils to really bring that special Christmas feel.
Recipe Note
SLOW COOKER
To cook this in a slow cooker, Add all ingredients to the bowl of your slow cooker. Cook on low for 10 hours (or overnight!) or high for 6 hours. To reduce the cooking liquid, drain it into a saucepan and simmer until it is slightly reduced and thicken with cornflour as above.
