Sprigs fresh rosemary and thyme
Bulb of garlic, broken into cloves and gently smashed
Tasman Sea Salt with Wakame Seaweed
Preheat the oven to 180°C
Place rosemary and smashed cloves onto the bottom of a large roasting pan
Pat the lamb shoulder dry and rub all over with olive oil and Tasman Sea Salt with Wakame Seaweed
Place the shoulder on top of the garlic and rosemary and tightly cover the pan with aluminium foil.
Place in the oven and cook for 2 hours 30 minutes until the lamb is meltingly tender, then remove the foil and roast for another 20 minutes to brown the skin.