• 1 1.5-2 kilo shoulder of lamb bone-in
  • 3 cloves garlic, thinly sliced
  • 1 whole bulb garlic, cut in half horizontally
  • 1 onion, unpeeled cut into quarters
  • 4 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup water

Preheat over to 200C (400F).

Place the shoulder of lamb in the roasting tin, using a sharp small knife poke around 12 deep holes in the lamb and then push a garlic slice into each hole.

Place the rosemary, garlic bulb and quartered onion around the lamb, season the lamb well with salt and pepper and drizzle with the olive oil.

Pour the water into the roasting tin, cover the roasting tin really well with two layers of aluminum foil.

Place the lamb in the oven, lower the temperature to 160C (325F). Cook for 3 hours.

Remove the foil from the roasting tin, cook for a further 30 minutes until the top is golden brown.