Pot roast lamb shoulder in pictures

I've done a sort of discussion post on lamb shoulder before, but here it is in pictures.  I wonder which you prefer?!  One easy way with a boned, rolled shoulder.

Rub joint with olive oil, season and brown on the hob.  Add a knob of butter, baste, remove excess fat then roast uncovered for 30mins at 210C, basting and turning after 15 minutes.

Again remove excess fat.  Back on the hob add a head of garlic, sliced horizontally in half with both cut surfaces down, to brown briefly.

Add some rosemary and a glass of dry white wine and simmer briefly to drive off the alcohol.  Cover and place back in the oven at 140C for between 3 and 5 hours.  Too long may slightly dry out the meat.  Prodding the meat with a fork is the way to see if it is tender.

Remove the meat to a board to carve.  Spoon out the garlic, rosemary and again the excess fat.  Add a small glass of water and simmer to bring the sauce together.  A gravy jug with a spout that pours from the bottom helps to avoid oil-slicking your plate.

Done!  Here served with green beans and mash.  Mint sauce recipe is in the leg of lamb post from April 2012.  I wish I'd taken a photo with the mint sauce and redcurrant jelly actually but never mind... it tasted good.

Obvious thing to do with the leftovers.  You can chop the meat with a knife and be sure to add the leftover gravy to the sauce.  The mash should not be too runny and if you roughen the surface with a fork and spoon over melted butter that works well too.  Leftover mint sauce in the peas.  Easy.