Ingredients

• 1.4kg/3lb shoulder of lamb
• trimmed
• handful dried camomile (or contents of 4 camomile teabags)
• ½ bunch fresh thyme
• leaves only
• 4 sprigs fresh rosemary
• leaves only
• 12 fresh sage leaves
• roughly chopped
• 1 tbsp dried oregano
• salt and freshly ground black pepper
• 1 lemon
• juice only
• 1 tbsp good Greek or wild flower clear honey
• 2 tbsp olive oil
• 125ml/4fl oz water

Directions

• Preheat the oven to 200C/400F/Gas 6.
• With the tip of a sharp knife
• make shallow scores through the outer layer of skin and fat of the lamb shoulder
• but not into the meat
• cross-hatching the entire surface.
• Mix the dried camomile
• the thyme
• rosemary
• sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
• Press a handful of the herb mixture into the skin of the lamb
• massaging it in well all over the flesh of the lamb.
• Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole
• then squeeze the lemon juice over the top
• before sprinkling with any remaining herb mix.
• Drizzle the honey over the top of the lamb and pour over a little olive oil.
• Pour the water into the casserole
• then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated
• add a little more to maintain the dish's moisture.
• After the 2½ hours cooking the lamb meat should pull away easily from the bone.
• Remove from the oven and allow to rest for 4-5 minutes.
• To serve
• using a knife and fork
• pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.