Slow roasted lamb shoulder

1/5-2kg lamb shoulder

Baking tray garlic and rosemary salt and pepper 

Cover in alfoil 

High for 20 mins

Down to 150-180 2.5 to 3 hours

Then out of oven with alfoil on, to rest for half an hour

Serve with roast potatoes, I boil mine first and let them dry out slightly than make them a little rough around the edges by tossing them  in a colander or poking them a bit with a fork.

then add pumpkin, sweet potato, carrots,  what ever vegetables you like.

A bulb of garlic, onions. Great to add to a gravy.

Salt and pepper oil for an hour turning half way through.

If your oven is big enough put two trays of vegetables in to use in salads or other dishes the following night.

Sliced  carrots, pumpkin, sweet potato,  with feta and pasta and parsley, pine nuts olive oil or you could add a can of tomatoes as well, thyme or basil, or parmesan cheese and cream with dill.

Or serve meat with salad, grated carrot ,beetroot, strips of cucumber, red onion, lettuce,  on flat breads with a garlic yoghurt  or a yoghurt mint mint sauce or hummus.

If there’s leftovers I make a pie with store bought puff pastry the vegetables and left over gravy and because there is usually not to many potatoes left I might serve that with mashed potato and green vegetables..