Serves 6

1.5kg approx Gourmet Direct Lamb Oyster Shoulder
Sea Salt
Freshly Ground Black Pepper
2 tablepoons Jonathan's Cajun Spice
Juice of 1 lemon, plus 1 lemon, quartered
3 tablespoons white wine or verjuice
2 tablespoons olive oil
125ml stock (could be any stock – I used vegetable)
4 large potatoes (such as desiree), peeled and cut into chunks

Preheat the oven to 220° celcius. Place the lamb in a large roasting pan and season well with salt and pepper. Sprinkle with the Cajun spice mix (both sides!) and pour over the lemon juice and wine. Drizzle with the olive oil and roast for 20 minutes, or until the lamb is browned.

Add 125ml stock to the roasting pan and cover with foil. Reduce the heat to 160° and slow roast the lamb for another 1 ½ hours. Arrange the potato and lemon quarters around the lamb and return to the over for another 2 hours, turning the potatoes at least once during this time and basting the lamb with the pan juices. The lamb should be super tender and just ready to fall off the bone.

Remove the lamb from the pan and set aside to rest before slicing. Increase the oven to 220°, and return the potatoes to the oven just until they are golden. Serve the lamb and potatoes accompanied by a green bean, tomato and onion ratatouille with pan juices spooned liberally over the top.