Greek Style Lamb Shoulder

Serves 6-8


  • 2.25kg boneless lamb shoulder
  • ½ cup fresh lemon juice
  • 2T fresh lemon juice, reserved
  • ½ cup olive oil
  • ¼ cup dried oregano
  • 8  garlic cloves, crushed
  • 1T salt
  • 2t black pepper


  1. In a large bowl combine the lemon juice, olive oil, oregano, garlic, salt and pepper. Whisk well.
  2. Place lamb in a shallow baking dish and cover with marinade, turning to coat.
  3. Marinate for 3 hours or overnight, turning a few times.
  4. Preheat oven to 200ºC.
  5. Remove lamb and place on a roasting rack over a baking dish.
  6. Cook for 15 minutes, reduce heat to 180ºC and continue cooking for another 40 minutes.
  7. Test for desired doneness.
  8. Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.
  9. Delicious served in pita bread or in wraps