1. Preheat a fan-forced oven to 170C (or 190C conventional). 2. Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste. 3. Add olive oil and oregano to the paste and mix well. 4. Rub marinade into meat and place lamb in a ceramic baking dish. 5. Add vinegar and water to the dish, cover with foil and bake for 2 hours. 6. Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top. 7. Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon. ---------------------------------------------------------------------------
Nutrition
Ingredients
