Slow Roasted Lamb Shoulder

Vegetarians look away or else you might just start eating meat!  This is an adaption of beloved Jamie's lamb recipe, tweaked ever so slightly so that I can say we share it ;)  Melt in your mouth  =  win.  Cheapest cut of lamb = win.  Flavour on the flavour scale......10 = win.  Winner all round, I think!!

Serves 6

Extra virgin olive oil
2 x 1kg lamb shoulders or 1 big one
1/2 a bunch of oregano sprigs
1/2 a bunch of thyme sprigs
1/2 a bunch of rosemary sprigs
1 whole bulb of garlic, broken up and bruised with the skin on
1 lemon
Sea salt and cracked pepper

For the Gravy

1 tbs of plain flour
2 cups of chicken stock, warm
2 tbs of baby capers, drained
1 cup of mint leaves, finely shredded
2 tbs of balsamic vinegar

Heat the oven to 220 degrees celsius.  Score the skin of the lamb shoulders all over and place in a large roasting pan.  Peel the rind off the lemon and cut the lemon in half.  Sprinkle the herbs, garlic, lemon rind and lemon over the lamb with a good slug of olive oil and a generous sprinkling of sea salt and pepper.  Massage the lamb shoulders really well, bruising the herbs and garlic and releasing all the oils in the lemon rind.  Cover tightly with foil and place in the oven. Turn the oven down to 170 and allow to cook for 31/2 hours.  You can have a little peak at the half way mark and add a dash of water if you think it looks dry.  After 31/2 hours remove the foil, turn the oven up to 180 and cook for a further 30 minutes.

Remove from the oven, lift the lamb out of the baking tray and on to a serving platter.  Cover loosely with foil and allow to rest.

Place the roasting pan on top of the stove, remove the lemon halves and any woody stalks from the herbs (leave behind the garlic.....mmmmm) and allow the pan juices to come to a simmer.  Sprinkle in the flour and stir well to combine, cooking the flour for 1-2 minutes before adding the stock.  Stir well to remove any flour lumps and simmer for approximately 10 minutes.  You may add a little more stock or water if you think it is getting too thick.  Just before serving stir in the balsamic vinegar and half the mint leaves.  Spoon some of the gravy over the meat and sprinkle with remaining mint leaves then pour the rest into a jug.   Pull the lamb apart with a fork and some tongs and serve with crunchy roast potatoes and veg or green salad.......