Slow Roasted lamb Shoulder

1 large bunch of fresh rosemary
4 1/2 pound shoulder of lamb (bone in or out)
Olive oil
Sea salt and freshly ground black pepper
1 lemon sliced into thick rounds
1 bulb of garlic, unpeeled, broken into clove

Preheat your oven to 500 degrees. Slash the fat side of the lamb all over with a sharp knife. Lay lemon slices,  half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. CoverTightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 325°F and cook for 4 hours – it’s done if you can pull the meat apart easily with two forks.

Remove the lamb from the oven and place it on a chopping board. Cover it with tinfoil, then a tea towel, and leave it to rest 15 minuites. Serve!

Recipe adapted from Jamie Oliver