7 Hour Shoulder of Lamb


1 whole (bone in) shoulder of lamb
4 rosemary stems
2 onions roughly sliced
1 lemon
1 whole bulb of garlic
500ml white wine
100ml Olive oil
Salt and pepper
For the rub:
1 stem rosemary, finely chopped
4 cloves crushed garlic
Zest and juice of 1 lemon
3 anchovy fillets
2 tablespoons Olive oil
Salt and pepper


  1. Preheat the oven to 150°C.
  2. Mix all the ingredients for the rub together into a paste.
  3. Make a few slashes on the top of the shoulder and smear the rub all over and in the slashes.
  4. Place the shoulder into a large roasting pan and add the rest of the ingredients, smashing the bulb of garlic and squeezing out the juice of the lemon and throwing the skin into the pan.
  5. Add a generous glug of olive oil all over the lamb and pour in the white wine.
  6. Season with a little salt and pepper and cover the pan with tin foil.
  7. Place in the oven and leave for about 4-5 hours, occasionally pouring the juices over the top of the meat.
  8. When you are ready to serve, pull the shoulder bone out and break the meat apart with two spoons.
  9. Leave the meat in the serving dish with all the natural juices.