Buy a nice large shoulder of lamb to make sure you have left overs.
1 Put a shoulder of lamb (about 2.5 kg with the bone, but with ribs cut off) in a roasting pan.
2 Spread with 30 ml (2 tablespoons) avocado oil, sprinkle 45 ml (3 tablespoons) dukkha and season with salt and pepper.
3 Place it on a bed of 4 whole garlic cloves with heads cut off. Roast for 45 minutes at 200 °C.
4 Reduce the heat to 180 ° C and roast for a further 1 hour.
5 Add a handful of baby carrots and 300 g of butternut cut in to pieces.
6 Roast for another 40 minutes until the vegetables are tender.
7 Serve with oregano leaves.
