Slow-roasted Lamb Shoulder

Total Time: 6 hrs Preparation Time: 1 hr Cook Time: 5 hrs

Ingredients

• Servings: 20
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 6 garlic cloves (slivered)
• 1 large lamb butt (shoulder)
• 2 oranges
• 2 limes
• 2 tablespoons creole seasoning (original creole seasoning)
• 2 tablespoons olive oil
• 2 teaspoons salt

Recipe

• 1 1. poke holes in roast.
• 2 2. stuff garlic slivers into holes in roast.
• 3 3. mince some of the garlic and rub on the roast.
• 4 4. squeeze the juice from limes on top
• 5 5. squeeze the juice from oranges on top.
• 6 6. sprinkle thyme and rosemary on top and rub it in.
• 7 7. turn over and do the same on the other side.
• 8 8. sprinkle the original creole on both sides (cover well).
• 9 9. sprinkle with olive oil to better brown the meat.
• 10 10. sprinkle with salt.
• 11 11. put in oven at 325 degrees with foil tight around the edges.
• 12 12. check at 3 hours-if it looks dry, pour hot water around the roast and add a little salt.
• 13 13. takes about 5 hours.
• 14 14. 165 degrees internal temp=done.