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Slow Roasted Lamb Shoulder with Lemon Oregano Potatoes (approx 1.2 kg)


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LAMB SHOULDER WITH THYME AND GARLIC (GF) Lamb shoulder, garlic, thyme, salt, evoo
LEMON OREGANO POTATOES (GF) Potatoes, lemon juice, oregano leaves, salt, evoo, water

Preheat oven to 200 degs
Remove lamb and juices from packaging and place in oven proof baking dish.
Add potatoes to the dish around the lamb.
Cover with foil & place into the preheated oven for 30 minutes.
Remove foil and roast for a further 12 minutes to colour.
Rest for a few minutes.
Ready to serve.