Nine hour lamb

3-4 table spoons olive oil
1.0 – 1.4 k shoulder of lamb
3 peeled onions or 10 peeled shallots 6 small potatoes
500 mls vegetable stock

1 tablespoon of butter 1 tablespoon of flour 3-4 sprigs of Rosemary 3-4 sprigs of Thyme Preheat oven 250C

Oil underneath and on top of lamb in a large roasting tin. Reduce heat to 120C for 9 hours

Remove from oven place on tray cover with tea towel
Add onions and other vegetables to roasting tin cook for 1 hour at 160C turn vegetables half way through