I have just put a half shoulder of lamb (on the bone) into the oven (220 degs C) seasoned with garlic, honey, sea salt and mixed herbs. In 45 mins I will move it to the bottom oven (160ish degs C) for the next 6-7 hours. It will emerge so tender that the meat will literally fall off the bone.
It will be served with sprouts, roast potatoes and gravy
............washed down with organic red penfolds wine
