Cuban-style Roast Lamb

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 (8 lb) lamb shoulder, bone-in with skin
• 3/4 cup lime juice, fresh
• 6 garlic cloves, minced
• 1 1/2 tablespoons kosher salt
• 2 teaspoons black pepper, freshly ground
• 2 tablespoons dried oregano
• 1 cup distilled vinegar
• 1/4 cup grapefruit juice, fresh
• 1/4 cup orange juice, fresh
• 1 tablespoon adobo seasoning

Recipe

• 1 using a small knife, make 1-inch long incisions in the skin of the lamb shoulder about 2 inches apart.
• 2 combine 3 tbs of the lime juice, garlic, salt, pepper and oregano in a small bowl.
• 3 rub this mixture into the slashes and along the underside of the lamb.
• 4 combine the remaining lime juice, vinegar, grapefruit juice, orange juice, and adobo seasoning in a bowl large enough to hold the meat.
• 5 add the lamb, skin side up.
• 6 cover and refrigerate overnight, turning occasionally.
• 7 remove from the refrigerator an hour before cooking.
• 8 to cook, preheat oven to 300ºf.
• 9 transfer the lamb and its marinade to a roasting pan.
• 10 cover the pan with a lid or aluminum foil and roast until very tender, about 5 hours.
• 11 let cool slightly in the liquid, then transfer the lamb to a cutting board and discard the skin and excess fat.
• 12 slice and serve.