Slow Roasted Lamb Shoulder

Score the top of the lamb shoulder with a sharp knife, then poke small holes throughout to allow the marinade to penetrate.

Drizzle a generous layer of olive oil over the lamb and massage it into all sides. Sprinkle with Murray River Salt, smoked paprika, dry chilli flakes, and crushed garlic cloves. Add fresh rosemary and massage the seasoning into the meat.

Add a generous splash of olive oil to the base of the roasting dish. Place the sliced onion, peeled garlic cloves, and additional fresh rosemary in the dish. Season with a pinch of Murray River Salt.

Place the marinated lamb shoulder on top of the prepared base in the roasting dish. Cover with the lid and place in a preheated oven at 160°C for 4.5 hours.

After 4.5 hours, check the lamb – it should be tender and cooked through. Remove the lid and cook for an additional 30 minutes to achieve a beautiful, golden-brown colour on the lamb.

Once the lamb is beautifully roasted, remove from the oven and rest with the lid on for 20 minutes. Carefully transfer the lamb to a large serving dish, garnish with pickled onions and fresh Italian parsley.