Slow-Roasted Shoulder of Lamb with Rosemary

• 1 medium Lamb shoulder, bone-in
• 3 sprigs Fresh rosemary
• 6 cloves Garlic
• 1 medium Lemon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 250 ml Dry White Wine
• 350 ml Lamb stock

1. Heat the oven to 160°C (320°F). Strip the rosemary leaves from the sprigs and finely chop them, then peel and crush the garlic. Finely zest the lemon, then cut it in half.
2. Pat the lamb dry and place it in a roasting pan. Mix the chopped rosemary, crushed garlic, lemon zest, fine sea salt, black pepper and olive oil into a paste, then rub it all over the lamb, working it into any crevices. Squeeze in the juice from half the lemon.
3. Pour the dry white wine and lamb stock into the roasting pan around the lamb, keeping the liquid mostly off the top so the seasoning stays in place. Cover the pan tightly with foil. Roast for 3 hours, turning the lamb once halfway through, until very tender.
4. Remove the foil and increase the oven to 220°C (430°F). Roast uncovered for 20 to 30 minutes, basting once, until the surface is deeply browned and the pan juices are glossy. If the pan looks dry at any point, add a splash of lamb stock.
5. Transfer the lamb to a board and rest for 20 minutes. Skim excess fat from the roasting juices, then squeeze in the remaining lemon juice to taste. Shred or slice the lamb and spoon over the roasting juices to serve.

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