Prep time – 10 mins

Cooking time – 4 hours

Feeds – 6-8 people

You will need:

1 x 2.5kg Bone In Lamb Forequarter Shoulder

1 x Sachet Wild Fennel Lamb Rub

1/2 Cup Water

300gm Tin finely chopped Tomatoes

a few Semi-dried Tomatoes

Fresh Oregano or Thyme

Pre heat your oven to 140 •c fan forced . At this time you can turn your attention to the lamb shoulder . Using the wild fennel rub mix with some extra virgin olive oil and coat the fat coverage all over .

Place into a oven dish with 1/2 cup of water a tin of finely chopped tomatoes , scatter a few sun dried tomatoes under the meat & scatter some twigs of oregano around the roasting joint .

Cover in foil and place into the preheated oven and let cook for 4 hours at your 140•c

Serving suggestions – nicely paired with roasted carrot and parsnip

Wine pairing choice – Petane Station Syrah .