Ingredients
- One 1 kg lamb shoulder (without bones)
- Olive oil
- Mixed herbs (thyme, marjoram, oregano, sage, rosemary)
- One clove of garlic
- A small glass of white wine
- Salt and pepper
Proceedings
Marinate the lamb shoulder 2-3 hours with the chopped herbs, a little olive oil and pepper. If you can, leave it overnight in the refrigerator.
Remove the meat an hour or so before cooking it. Brown it with olive oil, season with salt, pour in half the wine and transfer it to an ovenproof dish.
Cover the meat with baking paper and bake 1 hour at 180 degrees.
Turn the meat often in its sauce so that it does not dry out, adding a little wine regularly.