1-Getting started with this slow roasted lamb shoulder: is all about keeping it simple. First, preheat your oven to 240°C (465°F) or 220°C (425°F) if using a fan. Rub the 1.8 kg bone-in lamb shoulder with 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper for that perfect seasoning.

2-Next, make about 12 deep incisions in the lamb without going all the way through, and stuff them with the 3 garlic cloves cut into slivers and 8 sprigs of rosemary. This step really boosts the flavor, as you’ll see later. Place the quartered onion, halved garlic bulb, and any extra rosemary in the base of your roasting pan, then set the lamb on top and pour 1 cup of water around it for moisture.

3-Cover the pan with a lid or double-layer foil and pop it in the oven. Right away, lower the temperature to 180°C (350°F), or 160°C (320°F) for fan forced, and let it slow roast for around 3 hours. Adjust the time a bit if your lamb is a different size to ensure it’s just right.

4-After the initial roasting, take off the foil and check the pan for liquid; add ¾ cup water if it’s dry to avoid burning. Crank the heat back up to 220°C (425°F) and roast uncovered for 20 to 30 minutes until the skin gets nice and crisp. To check if it’s done, use two forks to pull the meat apart it should be tender and easy to shred.

5-Once it’s out, let the lamb rest loosely covered with foil and some tea towels for at least 20 minutes, up to a couple of hours, for the juices to settle. For the gravy, skim most of the fat from the pan, leaving about 2 tablespoons, then heat it over medium-high. Stir in 2 tbsp flour and cook for 30 seconds before adding 2 cups beef broth or the red wine and water mix. Mash the onions and garlic in the pan, simmer for 1 to 2 minutes until it thickens, season it, and strain for serving. If you’re linking this to other fun recipes, try our easy peach cobbler dessert as a sweet finish to your meal.