A fantastic meal for easy entertaining or a satisfying midweek dinner using our grass-fed Greek seasoned butterfly lamb shoulder with couscous and tzatziki.
Preheat oven to 180 ºC. Remove meat from pack and place on baking try fat side up. Cook for 30 minutes
or until desired.
Meanwhile, in a saucepan bring the sock to the boil. Stir in cous cous, olive oil and lemon juice. Cover and remove from heat. Let stand for 3 minutes or as per packet instructions. Uncover and fluff with a fork. Mix though raisins, toasted almond flakes and parsley.
Rest meat for 5 minutes before serving with cous cous, tzatziki and lemon wedges.
A fantastic meal for easy entertaining or satisfying mid week dinner.