Slow-roasted lamb shoulder with beer glaze

Method

1. Step 1

   Preheat oven to 150°C. Place lamb on a clean work surface. Use a small sharp knife to make 8 small slits, about 2cm deep, over the surface of lamb. Insert 1 slice of garlic and 1 rosemary sprig into each slit. Season well.

2. Step 2

   Place onion in the base of a large baking dish. Top with lamb. Sprinkle with thyme and oregano sprigs. Pour the beer or stock around the lamb. Sprinkle lamb with sugar. Cover tightly with foil.

3. Step 3

   Roast, basting occasionally, for 5 1/2 hours or until lamb is falling off the bone. Increase oven to 200°C. Uncover and roast for a further 30 mins or until the lamb caramelises. Set aside for 10 mins to rest before serving.

4. Step 4

   Transfer the lamb to a serving platter and cover with foil. Pour the pan juices into a saucepan. Place over high heat. Cook, stirring occasionally, for 5 mins or until sauce thickens. Drizzle over the lamb to serve.