This Donna Hay classic will soon become a family favourite.
Preheat oven to 180°C (350°F).
Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
Place the garlic, thyme, oregano and rosemary in the centre of a large roasting pan and add the stock.
Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminium foil and roast for 2 hours 30 minutes or until the lamb is tender.
Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
Brush with the pan juices and shred the meat, discarding the bone, to serve. Serves 4
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
TIP: Making a ‘bed’ of garlic and herbs for the lamb gives flavour to the meat and helps prevent it from drying out.
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