I love the way these ingredients all tumble into one big pan of rich flavour and meltingly tender meat. Perfect for a crowd.

YOU WILL NEED
1.5kg (approx) lamb shoulder, bone in
Small handful fresh herbs – rosemary, oregano, marjoram, thyme
400g can crushed tomatoes
4 cloves garlic, crushed
1 teaspoon sea salt
2 lemons – quartered
2 medium onions – quartered
½ cup green olives
½ cup white wine, stock or water
Drizzle oilve oil

WHAT TO DO:
Preheat the oven to 180 C.
Mix the herbs, tomatoes, garlic and olive oil together. Smear and rub this mixture over the lamb, working it into the meat.
Liberally sprinkle the skin side of lamb with salt and place it, skin side up, in the baking/roasting dish. Tip any extra marinade around the meat, scatter the cut lemons, olives and onions into the dish and add ½ cup liquid (wine, stock or water). Tightly seal the dish with a double layer of foil.

Bake for two hours, then uncover (careful not to get a steam burn!).

Spoon some of the pan juices over the lamb and if you want to have vegetables with your lamb, you can add chopped potatoes and carrots to the pan at this stage.)

Reduce the oven temperature to 150 C and cook for a further one hour.

The lamb should be tender and able to be teased from the bone with a fork (if not, cook for longer) and the tomatoes reduced to a rich sauce.

Allow to rest for 10 minutes before serving.