Ingredients:

  • 1 (4 to 5 lb) Lamb Shoulder (bone-in, ideally rolled and tied)
  • 1 Tbsp Olive Oil (standard or extra virgin)
  • 6 cloves Garlic, peeled and finely sliced
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 8 fillets Oil-packed Anchovy Fillets, drained and minced (about 1 Tbsp paste)
  • 1 Tbsp Flaky Sea Salt (like Maldon)
  • 1 tsp Freshly Ground Black Pepper
  • 1 cup Beef or Lamb Stock (low sodium)
  • 1/2 cup Dry White Wine (or additional stock)

Instructions:

  1. Preheat oven to a very low temperature: 285°F (140°C).
  2. Pat the lamb shoulder dry. Use a sharp paring knife to make 10–12 deep incisions (about 1 inch / 2.5 cm deep) evenly across the surface of the lamb.
  3. In a small bowl, combine the sliced garlic, chopped rosemary, minced anchovies, olive oil, salt, and pepper to create the rub.
  4. Press the garlic-rosemary mixture firmly into the incisions, ensuring the anchovy paste is distributed deep into the meat. Rub any remaining mixture over the surface. Let the seasoned lamb rest at room temperature for 30 minutes.
  5. Heat a large frying pan over high heat. Sear the lamb shoulder on all sides until deep brown (about 3 minutes per side). Transfer the lamb to the roasting pan.
  6. Pour the beef stock and white wine into the bottom of the roasting pan (around the lamb, not over it).
  7. Cover the roasting pan tightly with two layers of heavy-duty aluminium foil. This creates a steamy, managed environment.
  8. Place the pan in the preheated 285°F (140°C) oven. Cook undisturbed for 4 hours.
  9. Carefully remove the foil. Check the liquid level; if it’s getting low, add 1/4 cup (60 ml) more stock. Baste the lamb with the pan juices. Insert the digital thermometer into the deepest part of the meat (avoiding the bone).
  10. Return the lamb to the oven, uncovered. Turn the heat down slightly to 275°F (135°C). Continue cooking for another 1.5 to 2 hours, checking the temperature every 30 minutes.
  11. The lamb is finished when the internal temperature reaches 200–205°F (93–96°C). The meat should be utterly yielding when pressed, and the bone should wiggle easily.
  12. Remove the lamb from the oven and transfer it to a clean cutting board or serving platter. Tent it loosely with foil. Do not cut it for at least 30 minutes (This rest period manages the internal juices, ensuring maximum moisture.)
  13. Either shred the lamb directly on the platter using two forks or carve into large portions. Pour the pan juices (defatted, if desired) over the meat.