Method

• Preheat oven to 150°C.
• Prepare lamb by making small incisions all over shoulder and insert garlic slices and rosemary sprigs into them. Rub lamb with lemon zest, juice, olive oil, salt and pepper.
• Place lamb shoulder in roasting pan, then pour wine and stock around it.
• Cook lamb, uncovered, for 30 minutes. Cover with foil and cook for a further 3-3 ½ hours or until meat is tender and falling off the bone, adding a little more stock during the cooking time, if necessary.
• Remove from oven and rest covered loosely in foil.