This recipe is especially good with Lamb that is a year old (called Hoggitt) as the depth of flavour from the meat will be far more pronounced. Make sure you have a good slice of bread to hand to mop up the juices in the roasting tray...chef's treat!!
1 Tbs chopped fresh Rosemary
1 Tbs chopped fresh Thyme
2 Lemons - zested
1 Tbs chopped Anchovies - (optional)
2 Cloves Garlic - crushed
200ml Dry White Wine
1.5 kg Shoulder of Lamb - on the bone
2 Red Onions - peeled and cut into wedges
1. Heat the oven to 150C (Gas 2/3). Mix together the herbs, garlic, lemon zest and anchovies (if using them).
2. Slash the top of the Lamb shoulder 6 times, season with black pepper and salt (go easy if using the anchovies).
3. Rub the herb mix into the lamb, ensuring it gets pushed into the slashes.
4. Scatter the onions on a roasting tray. Place the lamb on top and squeeze over the juice of one of the lemons.
5. Place in the oven and roast for 1 hour. After 1 hour, pour the wine into the tray and roast for a further 3 hours, until the meat is very tender (turn the oven down further, if you think it is getting to well done on top).
6. Remove from the oven and rest the meat for 20 minutes, then serve, pulled into chunks rather than trying to slice it. Add any pan juices over the lamb, or use to make a gravy in the tray.