Salt & pepper
Preheat the oven to 170C.
Take the lamb out of the fridge one hour before cooking it.
Rub it with olive oil, season with salt and pepper.
With a sharp knife, make many small incisions in the lamb and stuff the holes with rosemary and crushed garlic. Place the onion and rosemary in the base of a roasting pan. Place the lamb on top. Pour water around. Cover the lamb with foil.
For a whole, half, or boneless shoulder, allow 40 minutes per 500 gr + 40 minutes of cooking time.
For a part-boned shoulder, allow 60 minutes per 500 gr at 180C + 30 minutes of cooking time.
While the meat cooks, baste it. With a spoon, take the juices from the roasting tray and drizzle the meat wit. You can do it 2 or 3 times while it’s cooking.
Lamb needs to rest after cooking. Leave it for 30 minutes covered with foil before carving.
You can marinate the lamb before cooking it. The length of time of marinating will depend on the type of marinade you want to use. Lemon, vinegar, and yoghurt are acidic, so they can break down the lamb if it marinates too long. Check a recipe and make sure to respect the good timing of marinating.