I love this dish as it takes all the stress out of coming up with the Sunday roast. I simply get it in the oven at mid day and by late afternoon I am pulling it out of the oven.

The lamb is ‘fall apart’ beautiful and the flavour simpy devine. The Te Mana lamb is full of enriched fatthat is a perfect match for the wine.

I would serve this lamb with some mashed sweede and carrots, roasted seasonal vegetables and a refreshing serving of dressed witloof and watercress....

Recipe serves 6-8  

Ingredients.
1 Bone in shoulder of lamb
2 Large carrots peeled
1 Large brown onion
2 Sticks of celery
1 Medium leek
1 Bulb of garlic cut in half
1 glass Te keranga pinot noir (200ml)
1 Bayleaf
1 Sprig of thyme
3 table spoons of Canola oil

How to make:
Pre heat oven to 180 degrees.

Cut the vegetables into a large dice but keep them seperate.
Heat a large pot that has a lid and is big enough to hold the lamb with the lid on but will also fit inside the oven.

Season the shoulder with salt and pepper and on medium high heat sear the skin side of the soulder in the pot. Try to get as much colour as you can so using tongs move the shoulder around the pot to colour all the sides and contous.

Once the lamb is browned nicely remove fro the pot and place on a plate whilst you brown to vegetables.. Brown them seperately taking time to colour evenly and drain in a colander. Once all the vegetables are brown return to the pot along with the garlic, thyme and bayleaf and place the lamb on top followed by the wine. Top with the lid and place in the oven for 30 minutes at 180 degrees then turn down the temperature to 125 degrees and forget about it for at least 5 hours.

Allow the lamb shoulder to rest with the lid on for at least 45 minutes.
Pour the juice into a jug and allow the fat to suface.
Using a small ladel skim away the fat so that you ar left with just the lamb juice. Pour the juice into a pan to reduce and adjust the seasoning.

To serve, pull pieces and nuggets off the bone and pour the reduced lamb juices over the top.