Slow-Roast Lamb Shoulder with Rosemary & Garlic

Ingredients

• 1400 g bone-in lamb shoulder
• 6 clove garlic cloves
• 4 fresh rosemary sprigs
• 3 tbsp olive oil
• 200 ml red wine
• 300 ml lamb or chicken stock
• 3 carrots, halved lengthways
• 2 onions, quartered

Method

1. 1

   Preheat the oven to 220°C/fan 200°C. Use a sharp knife to make 12 deep incisions all over the lamb. Push a sliver of garlic and a small sprig of rosemary into each one.

2. 2

   Rub the lamb all over with olive oil and season generously with salt and pepper.

3. 3

   Scatter the onions and carrots in a large roasting tin. Sit the lamb on top, pour in the wine and stock, then cover tightly with two layers of foil.

4. 4

   Reduce the oven to 160°C/fan 140°C and roast for 3½ hours until the meat is falling off the bone.

5. 5

   Remove the foil, increase the heat to 200°C/fan 180°C and roast for a further 20 minutes to crisp the skin.

6. 6

   Rest for 15 minutes, then shred the meat and serve with the roasting juices spooned over.