Cooking instructions
To cook a carvery shoulder of lamb, preheat your oven to 160°C (fan 140°C). Rub the lamb with olive oil, salt, pepper, and rosemary. Place it in a roasting tin with garlic cloves and onion wedges. Pour 200ml of stock or wine into the tin. Cover tightly with foil and roast for 3-4 hours until the meat is tender and falls off the bone. Remove the foil for the last 30 minutes to brown the top. Let the lamb rest for 15 minutes before carving. Serve with roast potatoes, seasonal vegetables, and mint sauce for a traditional British meal.
