Slow Roasted and Braaied Lamb Shoulder
Adjust the oven rack, one shelf below the middle and preheat oven to 125°C.
Wet the meat with a little water and season the lamb all over with a generous amount of Rosemary & Olive Seasoning. Rub it in well.
Place the shoulder on a rack over a roasting pan.
Pour 2 cups (500 ml) of water in, on the side, to prevent the fat drippings from smoking.
Roast for 4 – 5 hours.
Remove from the oven and coat with Sticky Plum & Soy Marinade & Baste. Finish off on a very slow braai fire while basting regularly.
Cut the lemons in half, dip the cut sides into sugar and grill cut sides on the braai.