2.5kg lamb shoulder, bone in

1 lemon

1 handful of rosemary sprigs

1 garlic clove

1 onion

1 carrot

good pinch of salt and pepper

olive oil

Preheat your oven to 140'c
Bring your meat to room temperature
Slice small slits into the skin of the lamb and fill with rosemary and garlic cloves.
Massage your meat with a little olive oil then season with salt and pepper.
Zest the lemon all over the top of the lamb, then squeeze a little juice over as well.
Add a few lemon slices on top and then place your shoulder (the lambs shoulder) onto the chopped onion, carrot and any left over lemon and garlic.
Cover with aluminium foil and cook low and slow for 4 hours or until you can pull apart with two forks. Take it out slightly earlier if you want it to hold its shape.