Ingredients / serves 6

• 1 ½ lamb shoulder, bone in
• 2 tbsp olive oil
• 1 lemon juice, plus zest
• 2 tbsp warm honey
• 1 cup vegetable stock
• Brioche buns, slaw and chipotle mayo, to serve

Method:

1. Place lamb shoulder in a roasting tray, season, and cover with honey and lemon juice and zest, add a cup of stock. Cover tightly with foil and roast at 160 ºC for 3 hours.
2. Remove the foil, baste the lamb and turn the heat up to 190ºC for 30 mins or until lamb is brown and crispy and falling off the bone.
3. Serve shredded lamb in the middle of a table with brioche buns, slaw and chipotle mayo and let everyone make their own sandwiches.

Source Reference: www. beefandlamb. com. au