1 bone-in shoulder of lamb (about 4 pounds)
- Salt and pepper to taste
- 3 – 4 tablespoons green seasoning
- 3 large onions, peeled and halved
- 1 head of garlic, extra papery skin removed and cut crossways
- 4 cups vegetable stock
Remove any excess slivery sinew from the outer part of the shoulder using a paring knife. Pat the meat dry with paper towels. Using the paring knife, make incisions in the meat.
- Rub all over the meat with the salt and pepper to taste, try getting some into the incisions as well. Follow this by rubbing the meat with the green seasoning. Cover and let stand at room temperature for 30 minutes, meanwhile, preheat the oven to 300 degrees F.
- Add the lamb to a deep baking pan, arrange the onions and garlic around the pan then pour in the stock. Cover the pan tightly with aluminium foil and transfer to the oven. Cook covered for 4 hours. Remove the foil, turn the heat up to 350 degrees and cook for 30 minutes or until a knife inserts easily into the meat.
- Remove from the oven, cover again with foil and let rest for 30 minutes before serving.
To make a gravy:
- Puree the onions along with the softened garlic (skins removed) and any drippings in the pan. If necessary, add some boiling water to deglaze the pan and help remove the intensely flavourful stuck on bits. Puree everything, add 1 cup of boiling water and simmer to your desired consistency. Taste for seasoning and adjust if necessary.