Ingredients

1.6kg lamb shoulder
Big onions ( skin left on and sliced into thick chunks )
Few celery sticks roughly chopped
500ml water

For the marinade

4 stalks of rosemary ( leaves finely chopped )
2 cloves of garlic ( finely chopped )
1 tbsp oregano
Salt
Pepper
65ml of extra virgin olive oil

For the jus

Tsp cornflour
65ml water
Salt
Pepper

Extra

Grease proof paper
Tin foil

Mix the marinade together and rub onto the lamb
Let it marinade for a minimum of 2 hours max 24 hours
After the lamb has marinated cook in the oven at 200c for 45 minutes
After 45 minutes take the lamb out of the oven and reduce the temperature to 100c
Wrap the lamb in grease proof paper and cover tin with tinfoil tightly return to the oven for 12 hours