Slow-Roasted Rosemary Garlic Lamb Shoulder

Step 1: Preheat the oven to 240°C/465°F (220°C fan forced).

Step 2: Rub the lamb with the olive oil, salt and pepper.

Step 3: Use a thin, sharp knife to make 12 incisions in the lamb, as deep as you can without piercing through the bottom.

Step 4: Stuff bits of rosemary and garlic slivers into the holes. A chopstick can help.

Step 5: Place the onion, halved garlic bulb and rosemary in the base of a roasting pan. Place the lamb on top and pour the water around it.

Step 6: Cover with a lid or tightly with a double layer of foil. Place in the oven, then turn the oven down to 180°C/350°F (160°C fan).

Step 7: Roast covered for 3 hours.

Step 8: Remove the foil and check that there is still liquid in the pan. If not, add 3/4 cup water so the onion and garlic do not burn. Turn the oven up to 220°C/425°F and roast uncovered for a further 20 to 30 minutes, until the skin is browned and crisp.

Step 9: Check that you can part the meat with two forks. If not, cover it and return it to the oven at 180°C/350°F (160°C fan) until you can.

Step 10: Remove the lamb from the roasting pan and transfer it to a plate. Cover loosely with foil, then a couple of tea towels, and rest for at least 20 minutes and up to a couple of hours. After a longer rest, you may want to reheat it.

Step 11: Serve with the gravy. For a more elaborate meal, serve with Duck Fat Potatoes or Super Crispy Roasted Potatoes.

Step 12: Tilt the pan and use a spoon to remove all but around 2 tbsp of fat, trying not to scoop out any juices.

Step 13: Place the roasting pan on the stove over medium-high heat. Add the flour and stir it into the fat. Cook for 30 seconds.

Step 14: Gradually add the stock and stir to combine. Use a potato masher to mash the onion and garlic, making sure all the garlic squeezes out of its skin.

Step 15: Simmer for 1 to 2 minutes, until just before your desired consistency; the gravy will thicken a little as it cools. Remove from the stove. Season to taste with salt and pepper, then strain into a bowl, squeezing the juices out of the garlic. Transfer to a gravy jug.