Hi Guys, Just finished up a lamb shoulder slow roast which turned out an absolute treat, the sauce was the hero of the dish and lifted the meat to another level. I'll let the pictures do the talking here! Recipe from Jamie Oliver with a couple of differences, his sauce was a mint and caper, I left those out. Ingredients: Click to view full size! Method: Quarter 2 peeled onions, smash about 10 garlic cloves, grab a hunk of rosemary, a crack of pepper and salt, and add it to the bottom of the pan. This serves as the base for the lamb. Click to view full size! Next, cut some slits in the lamb, stuff with a clove of garlic, salt and pepper generously and a touch of olive oil just to get the meat started. Add it on top of the base, and top with more rosemary, garlic cloves and the juice of 1 lemon. Throw them in too for good measure. I would suggest removing them after the first few hours once the lemon has cooked out of them. Click to view full size! Cover with a double layer of foil sealed tightly, and put in a preheated oven turned up to the max (only 230 for me). Immediately turn it down to 150c, and expect to cook from 5 hours onward. 2 Hours in. Click to view full size! 3 hours in. I took the lemons out at this stage to avoid them turning bitter. Click to view full size! 5 1/2 hours. Meat is done and ready to rest. Bones out nice and clean Click to view full size! Click to view full size! Placed the meat in a double wrap foil layer for approx 20mins to 1/2 hour. In the meantime, add some stock/water to the pan, and over a low heat, take all that vegemitey deliciousness off the bottom of the pan, smash the garlic cloves into the sauce aswell. Strain through a siv into a pan, and scoop off the fat with a spoon whilst heating. The result is an incredibly yeasty vegemitey sauce which I added a bit of gravy mix with purely to take the edge off. If I was making this for rolls I wouldnt have bothered and just mixed the entire sauce through the meat. Click to view full size! Click to view full size! Remove the meat from the foil after 1/2 an hour, and using 2 forks watch as it falls apart to awesomeness. Add half the sauce to the meat, stir through. Reserve the rest for serving. Click to view full size! Serve with hot mash and your choice of vegetables. Would also be awesome in soft rolls, or even "pork buns". Click to view full size! Hope you enjoyed as much as I did!!!