Slow-Roasted Lamb Shoulder

1.3kg boneless lamb shoulder, excess fat trimmed, top fat scored

Kosher salt + freshly ground pepper

Extra-virgin olive oil

1 bunch rosemary

Unpeeled cloves from 1 head garlic

Pan Gravy:

1 tbsp (15 mL) all-purpose flour

2 cups (500 mL) chicken or vegetable stock

2 tbsp (30 mL) drained capers

Chopped leaves from 1 bunch mint

2 tbsp (30 mL) red wine vinegar

Generously season lamb with salt and pepper. Rub with oil.

Lay rosemary and garlic in roasting pan with lid. Place lamb over, fat side up. Cover dish with lid or foil. Place in preheated 550F (290C) oven. Immediately reduce heat to 325F (160C). Roast until meat pulls apart with fork, about 3 to 4 hours. Let rest, loosely covered, 10 minutes before carving as desired.

For pan gravy, discard rosemary stalks. Remove garlic. Discard peels; mash flesh and return to pan. Place pan on stove over medium heat. Whisk in flour, then stock, stirring well. Add capers. Reduce heat to low; simmer 2 minutes. Stir in mint and vinegar.

Serve meat with gravy passed separately.