Method:

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STEP 1: Pre-heat your oven to 140°C. 1/4 your onion and 1/2 the bulb of garlic and place in the bottom of a baking tray lined with greaseproof paper. Sit your lamb shoulder on top of the garlic and onion and score in a criss cross pattern. This will help all the flavours penetrate into the meat throughout cooking. Drizzle with olive oil, season with salt and pepper and spread the rosemary and thyme across the meat.

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STEP 2: Cover the tray in foil. Double up the foil layer to maximise the steam that is created during the roasting, this will make the meat extra tender when cooked. Place the tray in the pre-heated oven and leave it to do its thing for at least 4 hours before checking on it. 

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STEP 3: When the temptation to look has just got too much, remove the tray from the oven and take off the foil. You are going to be greeted by the most delicous smelling steam. there shouls be lots of juice in the bottom of the tray which we want to get out as it is a great addition to gravy. Get as much of the juices out of the bottom of the tray as possible and set aside. 

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STEP 4: Return to the oven uncovered for a further 2 hours at least, the longer you slow cook the shoulder the better it will be. But 2-3 hours later you will have the most tender meat with the best little crispy bits. 

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TO SERVE: I recommend just shredding it with forks. It's a great showstopper to put in the middle of the table and let people help themselves.