cut in the middle
cut into quarters
sweet riesling wine
beef or chicken stock
salt & pepper to taste
Heat oven to 140 C
In a large baking pan, spread the garlic, orange, oregano, thyme and one sprig rosemary and place the shoulder of lamb on top of these ingredients.
Pour the wine and stock over the lamb.
Season with salt and pepper to taste.
Place the rest of the rosemary sprigs on top of the lamb.
Cover with foil and roast for 4 hours.
Remove the pan from the oven and pour the liquid into a saucepan.
For the healthy option, remove the excess fat from the lamb.
Reduce the liquid to a thick jus.
Turn oven up to 180 C and roast for another 30 minutes to an hour or until golden brown.
When brown, rest the roast for 10 minutes and place in a large serving platter.
Serve with roast vegetables, potato salad or salad.