We cook lamb shoulder for four to five hours to make sure it is meltingly tender when it comes out of the oven. It’s a lovely way to cook this piece of lamb. You can cook it for a few hours one day and finish the cooking before serving it.
4 sprigs of thyme or 2 sprigs of rosemary
1 bay leaf
1/2 lemon, sliced
1kg lamb shoulder, trimmed of excess fat in one piece or in thick slices
Salt and freshly ground black pepper
1 tablespoon olive oil
100ml cold water or white or red wine
1. Preheat the oven to the highest it can go. Place the thyme or rosemary sprigs, bay leaf and lemon slices in a roasting tray that is large enough to fit the lamb. Place the lamb on top, season with salt and black pepper and pour over the olive oil.
2. Pour the water or wine around the meat. Turn the oven down to 150C and place the baking dish on the middle shelf. Cook for 4-5 hours, or until the meat is soft enough to pierce easily with a fork. Put the meat back in the oven, turn the oven up to 220C for 10 minutes and bake until the fat is golden on top of the roast lamb. Serve with creamy mashed potatoes and roast vegetables.