Slow roast lamb shoulder

This is just a little bit of food porn really. We took a shoulder of lamb, studded it with garlic & rosemary then slow roasted it for 5 hours at 140 degrees c. This made the meat so tender that it flakes away with the back of a spoon!

There are many great hot sauces on the market but we like to use a good quality wing sauce as the acidity really cuts through the lovely, fatty lamb flavour. Why not try it yourself?