Step 1

Place lamb in a non-reactive dish and coat in the cumin, dried oregano, thyme leaves and olive oil. Chill overnight if time permits, or marinate at room temperature for 2 hours.

Step 2

Preheat oven to 150°C. Place the lamb in a roasting pan and season with salt flakes. Add white wine and cover with foil. Slow-cook the lamb for 5 hours or until very tender and meat is falling off the bone.

Step 3

Meanwhile, for the mojo verde, wash the coriander well (roots and leaves) and roughly chop. Place in a small food processor or blender with oregano leaves, garlic, cumin, lemon juice and olive oil with 1 tsp of salt flakes. Whiz until finely chopped and combined. Season to taste. Drizzle over the lamb to serve.