Slow roast Moroccan lamb shoulder - Multix

Ingredients

• 1 large boned out shoulder of lamb (normally about 1.5kg)
• 1 ½ cups Greek natural yoghurt
• ¼ cup extra virgin olive oil
• 6 large cloves of fresh crushed garlic
• juice and zest of one lemon
• 2 heaped teaspoons ground cumin
• 2 heaped teaspoons cinnamon
• 2 tablespoons of dried oregano
• 1 tablespoon sea salt
• ½ tablespoon freshly ground black pepper.