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Originally Posted by Ramrod
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  |
Ok, all 'round to Ramrod's for dinner today then.....