Today I’m slow-roasting a shoulder of lamb.
The lamb was studded with garlic slivers, then seasoned with salt and pepper and covered with tomato paste.
I then sprinkled it with some smoked paprika, and added sliced lemon and cloves in the top.
Oregano all around. Plus onion, white wine and water. Part way through I’m adding some diced white anchovies to the top.
I cooked it covered loosely with foil for about 5 hours then cranked it up to 150 or so for a couple of hours. I took the foil off at a could of points so it could brown.
Before the last couple of hours I added 2 x 400 g cans of crushed tomatoes and some sicilian green olives.
I also made a celeriac and potato puree, baked beetroot and brussels sprouts sauted in bacon fat. Yep.
Here’s the end result. 
Dessert consisted of pears poached in red wine and spices, a crumb of salted candied pecans + toasted coconut + toasted crumbled blueberry muffin, a few blueberries, candied ginger, lemon & honey ice cream, chocolate-dipped orange rind, and the pear syrup.
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