1. Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves. 2. Pour the pint of water over the lamb. 3. Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours. 4. If you don't have enough time for this, roast at 170 degrees for around 3-4 hours. 5. Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes. 6. The lamb should"fall apart" and the carrots are wonderfully juicy and tender. 7. Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
