2kg lamb shoulder

4 cloves garlic (minced)

2 lemons zest

1 lemon juice

1 cup oregano leaves (finely chopped)

3 tbl sp dried oregano

1/2 cup olive oil

3 tbl sp sea salt flakes (less for refined salt)

Preheat oven 150 degrees fan forced.

In your baking tray add in all your ingredients except for the lamb and bring together with your fingers until you have a bright green marinade. Place your lamb shoulder and rub it in until its covered in the marinade. Add 200ml water to the bottom of the tray, cover in foil and place in oven.

Cook for 2 hours at 150 degrees.

Then cook for 3 and a half hours at 130 degrees.

Then remove foil and cook uncovered for 30 more minutes at 130 degrees ceclius.

Base your lamb shoulder each hour with the pan juices. Remove from oven when done and allow to rest.

GREEN SALSA

1 onion

1 jalapeno

1 long green chilli

1 long green pepper

1 bunch coriander (stems and leaves washed)

4 garlic cloves

60gm rocket

2 tbl sp white wine vinegar

1 lemon (zest and juice)

EVOO

Sea salt

In very hot grill heated oven, blacken your onion, jalapeño, green chill and green pepper until deeply charred. I used my gas stove top which I prefer. Allow to steam covered in bowl and then peel the blackened skins off.

Add into a blender with the rest of the ingredients, eye ball a glug of EVOO and add more if needed. Season with salt to taste.