How to make it

  • Meat
  • Rinse lamb under cold water and pat with paper towl dry. Place in large pot that can be covered and can be placed in oven.
  • Coat meat with olive oil
  • Rub crush garlic into meat leaving good coating of galic
  • Squeeze juice of 2 lemons over
  • sprinkle with oregano
  • season meat with lots of salt and pepper
  • Pour 2cm of water into pan
  • Place in over at 140c (fan) for 3.5 hours coating with pan juices every now and again.
  • Remove cover and cook for a further 30 minutes.
  • Allow meat to rest for atleast 10 minutes.
  • Salad
  • In a small jar (with lid) pour the olive oil
  • Then pour the balsamic vinegar. We are looking for 1/3 balsamic too 2/3 olive oil.
  • Shake the mixture to mix
  • Throw all the salad together with some fresh oregano and lightly coat with balsamic/olive oil dressing mixing well with hands. leave some dressing aside.
  • Serve with meat and some fresh bread. Use remanding dressing to dip bread.

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