1 shoulder of lamb, about 2.5kg
50ml olive oil
6 garlic cloves - peeled
several sprigs of rosemary - leaves chopped
2 preserved lemons
good squeeze of honey
sea salt and pepper
250ml dry white wine
Score the fat side of the shoulder in a diamond fashion being careful not to go through into the meat.
Mix the lemons, honey, rosemary, garlic and olive oil in a blender. Season. Spread the marinade over the lamb, cover and refrigerate overnight.
Preheat the oven to 130ºC
Place the lamb in an oven pan and spoon over any remaining marinade.
Add the white wine to the roasting tin and seal with a double layer of foil secured with kitchen string around the edge.
Place in the oven and leave for five hours. Remove the foil and place back in the oven for another hour.
Remove the joint to a warm plate and cover with foil to rest.
Pour the cooking juices to a large jug. Allow to settle and drain off any excess fat.
To serve, shred the lamb off the bone and pour over some of the jus. A couple of forks should suffice since the meat should now be incredibly tender.
Serve with dauphinoise potatoes and something green
Oh. And lots of red wine.