1-Getting started: with this slow roasted lamb shoulder is easier than you might think. First, heat your oven to 240°C (465°F) or 220°C if using a fan. Rub the lamb with 2 tablespoons of olive oil, 2 teaspoons of salt, and 1 teaspoon of black pepper for that flavorful base.

2-Next, make about 12 deep cuts in the lamb without going all the way through, and stuff them with the rosemary sprigs and garlic slivers. Place the quartered onion, halved garlic head, and extra rosemary in the bottom of your roasting pan, then set the lamb on top. Pour 1 cup of water around the lamb, cover the pan tightly with a lid or foil, and drop the oven temperature to 180°C (350°F) or 160°C for fan mode.

3-Let it slow roast covered for around 3 hours, but adjust based on the lamb’s size. After that time, take off the cover and check if the pan is dry if it is, add a bit more water to avoid burning. Crank the heat back up to 220°C (425°F) and roast uncovered for 20 to 30 minutes to get a nice crisp on the outside.

4-To check if it’s done, use forks to see if the meat pulls apart easily; if not, cover it again and cook longer at the lower temperature. Once it’s ready, let the lamb rest loosely covered with foil and towels for at least 20 minutes. This step helps the juices settle, making every bite even better.

5-For the gravy, scoop out any extra fat from the pan, then stir in 2 tablespoons of flour over medium heat for about 30 seconds. Slowly add 2 cups of beef broth or the wine and water mix while stirring. Mash the onion and garlic in the pan to mix in their flavors, let it simmer until it thickens a bit, then season with salt and pepper, strain, and serve alongside the lamb.