Slow Cooked Lamb Shoulder

Method

1. 1
   Preheat oven to 130°C.
2. 2
   Place the lamb into a heavy-based ovenproof dish with a lid. Scatter over the rosemary and garlic, drizzle with balsamic vinegar and olive oil, then season generously with salt. Pour the water into the bottom of the dish.
3. 3
   Cover the lamb with a sheet of baking paper first, then place the lid on tightly.
4. 4
   Cook for 3 hours. Remove from the oven, baste the lamb and reduce the oven temperature to 100°C.
5. 5
   Return to the oven and cook for a further 4 hours (or 3 hours if using deboned lamb). Baste once or twice during cooking (every hour) and add a splash more water if needed.
6. 6
   Once done, place onto a serving platter and shred the meat apart. Serve with roasted potatoes, in wraps, or over a big salad.