Slow Cooked Pulled Lamb Shoulder

Ingredients:

1.5 - 1.8 kg lamb shoulder (bone in)
2 tsp fresh rosemary leaves
½ tsp cumin seeds
½ tsp salt
3 large garlic cloves
1 tsp olive oil
1 bunch small carrots peeled
salt to taste

Instructions:

Preheat oven to 140 C.
Place rosemary leaves, cumin seeds, garlic, salt & olive oil into a mortar & pestle, and mash.
Place lamb shoulder fat side up in a roasting tray, and rub all over with herb paste. Place a piece of baking paper on top of the lamb, then cover entire baking tray tightly with aluminium foil.
Bake for 3 hours, then check. It should be fork-tender, if not return to oven for 30 mins.
Once lamb is tender, turn the oven up to 180c. Then add carrots, baste the top of the lamb with some of braising liquid and return lamb to the oven, uncovered and bake for a further 30 to 45 mins.

Remove lamb from oven and cover lightly with foil to rest for a few minutes.
Pull apart the lamb with two forks and serve with carrots and gravy/sauce

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