Add 2 tbsp olive oil to the lamb along with a pinch of salt and the juice of half a lime, rub in then sprinkle over a full pack of Mex rub. Add the remaining 2 tbsp of oil and the other half of lime juice then spread over so a paste is formed
Preheat the oven to Gas mark 4 / 160 degrees celsius and Leave the lamb to marinade for 30-60 minutes
Chop the onions in half and chop the top off of the garlic bulps and place all of the halves in a casserole dish, place the lamb on top, pour in the lamb stock and put in the oven for 3 hours
Take out of the oven after 3 hours and baste with the stock then put back in for another hour
Remove from the oven and leave to rest on a plate before shredding with two forks
