- Serves 6
Roast lamb with lemon and honey
- Place lamb shoulder in a roasting tray, season, and cover with honey and lemon juice and zest, add a cup of stock. Cover tightly with foil and roast at 160ºC for 3 hours.
- Remove the foil, baste the lamb and turn the heat up to 190ºC degrees for 30 mins or until lamb is brown and crispy and falling off the bone.
- Serve shredded lamb in the middle of a table with brioche buns, slaw and chipotle mayo and let everyone make their own sandwiches.