Butterflied Lamb Shoulder
- Lamb Shoulder
- Marinade: 2 Lemons and their zest, 3 cloves of Garlic (crushed), Rosemary, Sage and Basil (roughly chopped), 1 green Chilli, 2 Tbsps Soy Sauce, Olive oil to cover
- Marinade lamb for 30 minutes.
- Wrap lamb in tinfoil, add marinade and cook on 160°C for 1 1/2 hours depending on size (if there's a layer of fat open the foil at the end and turn the oven on grill to crisp it).