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Heat your oven to 180C fan-forced (200C conventional). Rub the lamb shoulder all over with the halved garlic heads and then place the heads in a roasting dish with the sliced onion and lemon. Place the lamb on top and rub well with the oregano, salt and pepper. Drizzle with olive oil and place the lid on the dish.
Roast the lamb covered for 2½ hours, then uncovered for about 90 minutes until well browned. Remove the roast from the oven and rest in a warm place. Remove the lemon slices from the dish and squeeze the garlic from its skins into the onion, oils and juices. Serve with the lamb.