no worries! love a good recipe thread.i’ve done it a number of ways. i’ve done a lamb shoulder in a heave le crueset style casserole dish, with a lid. lemon juice was added and so was white wine, and olive oil - and thyme from memory (or oregano) - slow cook for five or so hours - that yields a lot of liquid, so this recipe then added orzo (or rissoni) at the end, which is like rice but it’s actually pasta, and it soaked up some of the liquid and was a nice carb element to the meal - the meat falls off the bone so it’s like a lamb ragout almost.
the recipe i’m doing a lot at the moment is from french canadian chef Serge Dansereau - it’s just a shoulder of lamb - you pick a roasting tin that’s just big enough to fit the lamb, rub some olive oil over the lamb and drizzle about a tablespoon of olive oil in the tin, roast at high - uncovered - for 15 minutes to seal and brown the meat (no need to turn -put it in fat side up) - so roast at around 250 degrees for 15 minutes, then turn the oven right down to 120 - cover the tin now tightly with foil and roast for around 9 hours. don’t turn it - don’t do anything. it falls off the bone and is melt in the mouth. i sometimes serve it with a red wine gravy - but the meat is incredibly tender and not at all dry - and doesn’t really need gravy.