Preheat oven to 160°C (fan 140°C)/ Gas mark 3
Pat the lamb shoulder dry with kitchen paper. Make small slits over the surface with a sharp knife.
Make the rub in a small bowl: Mix olive oil, garlic, rosemary, thyme, lemon zest and lemon juice. Rub this all over the lamb, pushing it into the slits. Season generously with salt and pepper.
Place the lamb into a roasting tin. Cover tightly with foil and roast for 2½ hours. Remove the foil and roast for a further 30 minutes to brown the top and crisp the edges.
Transfer to a warm plate, cover loosely with foil and allow to rest for 15 minutes before carving or gently pulling apart.
Serve with roasted baby potatoes, carrots and seasonal greens spooned with the lemon-herb pan juices.
Shred any leftover lamb and stuff into flatbreads with salad, yoghurt and fresh mint.
Serves: 6
Cook: 3 hrs
