Slow-Roasted Lamb Shoulder with Pan Gravy

Ingredients

• 1.8 kilogram lamb shoulder, bone in
• 2 tablespoon olive oil
• 6 clove garlic
• 3 piece fresh rosemary
• 2 piece brown onion, thickly sliced
• 500 millilitre chicken stock
• 1 tablespoon plain flour
• 1 kilogram potatoes, peeled and quartered
• 2 cup frozen peas

Instructions

1. 1Preheat the oven to 160°C. Scatter the onion slices over the base of a large roasting tray.
2. 2Rub the lamb all over with olive oil, salt and pepper. Sit it on the onions. Tuck the garlic cloves and rosemary around it.
3. 3Pour 250 ml of the stock into the tray. Cover the whole tray tightly with foil.
4. 4Roast for 3 hours 30 minutes without opening the oven.
5. 5Remove the foil, raise the oven to 210°C and roast for 30 more minutes until the top is browned.
6. 6While the lamb browns, boil the potatoes in salted water for 15 minutes, then drain and mash or keep chunky. Microwave the peas per packet directions.
7. 7Rest the lamb on a board under foil for 15 minutes.
8. 8Make gravy: skim fat from the tray, put the tray over medium heat, stir in the flour, then whisk in the remaining 250 ml stock. Simmer for 3 minutes and strain.
9. 9Pull the lamb apart with two forks and serve with potatoes, peas and gravy.