Slow Roast Lamb Shoulder

1/2 lamb shoulder
1 onion, roughly sliced
1 can chopped tomatoes
1 tsp dried thyme
1 tsp chilli flakes
Olive oil
Salt and pepper

Preheat oven to 200 degrees centigrade. Put onions into a dish and place lamb shoulder on top. Drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 30 minutes. Remove from the oven and pour water into the dish until it's about 2cm high. Cover with foil, return to oven. Reduce oven temperature to 150 degrees centigrade and bake for 3 hours, checking occasionally that the dish has not dried out. Remove the dish from the oven, scoop out some of the liquid, add tomatoes, thyme and chilli flakes. Return to the oven and increase temperature to 200 degrees centigrade. Bake for 30 minutes until the lamb is browned. Remove from the oven, check seasoning, mash the onions into the sauce and serve.



The meat will flake right off the bone with a fork so no need to carve it. I served it with wholewheat couscous.