Slow Roast Lamb Shoulder and Leftovers

I once cooked this for a big luncheon party alongside a nice, rare, roasted leg of lamb and everyone ignored the leg to tuck into the shoulder. The shoulder is cooked long and slow and is so tender by the end that it’s literally falling off the bone. It takes five and a half hours not counting prep time, so you have to plan ahead, but once it’s in the oven it’s pretty much trouble-free. Continue reading