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The square cut shoulder is an excellent cut for slow cooking.

Simply place the lamb in a roasting pan, tuck plenty of chopped garlic and rosemary sprigs under it and drizzle with a little extra virgin olive oil.  Season with salt and freshly ground black pepper and roast at 160°C for 3 hours or until very tender.

Remove from the oven and rest for 10-15 minutes loosely covered with foil.

Delicious served with a dressing of extra virgin olive oil, lemon juice, capers, chopped parsley, lemon zest and chopped anchovies.