Ingredients:
- 3kg lamb shoulder, boned and thinly sliced
- 3 tablespoons oregano
- 2 tablespoons salt
- 2 tablespoons pepper
- 3 cloves garlic, crushed
- 3 onions, grated
- 3 tomatoes, grated
Method:
Mix all ingredients together in a bowl. Rub the marinade all over the lamb and place in the fridge for at least 4 hours or preferably overnight if possible.
Prepare the spit roast BBQ ensuring the Heat Beads are well lit. Place the meat onto the spit and cook for approximately two hours.
Serve the spit roast lamb with crusty bread, tzatziki and a fresh salsa of tomatoes, cucumber, red onion and capsicum.
Serves a family!
