A unique way to dress up a roast! This succulent lamb
melts in your mouth and is perfectly complemented by
the delicious flavours of Gregg's Mexican Seasoning.
Score the meat with a sharp knife. Combine the olive oil and
Gregg's Mexican Seasoning. Rub the mixture over the meat.
Cover and refrigerate for at least one hour, or up to 3 hours.
Preheat the oven to 160˚C. Place the lamb in an oven dish with
the onion and Gregg's Crushed Garlic. Roast for 1 hour
uncovered, basting occasionally. Pour the stock into the dish and
cover the dish tightly with foil. Roast for a further 2 hours or
until the lamb is very tender. Continue to baste occasionally.
To serve, slice the meat and drizzle with the pan juices. This
is delicious served with creamy polenta or mixed roast