Ingredients
2.3kg piece of lamb shoulder, bone in, at room temperature
olive oil for rubbing
150gm butter, coarsely chopped
2 garlic cloves, bruised
2 fresh bay leaves
3 thyme sprigs
Thinly peeled rind of 1 orange and 1 lemon
Preparation
Preheat oven to 140C. Place lamb on an oven tray, rub with a little oil and season to taste. Melt butter in a small saucepan over medium heat, add garlic, bay leaves, thyme and rind, remove from heat and season to taste. Brush lamb with a little butter mixture then roast, basting frequently with remaining butter mixture until lamb is tender (1 1/2 hours). Increase oven to 200C and roast until browned (12-15 mins). Serve hot drizzled with juices.
