Slow-roast shoulder of lamb

I have found a technique to slow cook a lamb in the oven that I like. It was at Hugh I read about it first. Later, I will experiment more with the meat of other animals.
It is actually very simple and straightforward. Set the lamb in a hot oven, 220 degrees, for 30 minutes to give it some color and texture. Remove the meat after 30 minutes, add 2 glasses of liquid in the pan and cover everything with aluminum foil and set it in the oven for 6 hours at 120 degrees.
Once this is done, it is very tender and juicy.

Succulent lamb.

To give the lamb a little more flavor I put on a spice paste which I rub into lamb shoulder in. The ingredients I used this time for the paste were these:

• garlic
• rosemary
• thyme
• chili
• salt
• pepper
• lemonade
• honey
• A little oil

Some seasoning.

Cut small slits in the lamb, only 1-2 mm deep, with a sharp knife and rub half of the spice paste on the lamb. Put the lamb in the oven for 30 minutes on 220 degrees Celsius.

Cut and rubbed shoulder of lamb.

Use the second half of the spice paste after 30 minutes. Add 2 glasses of water into the tin and cover everything in aluminum foil and return to the oven at 120 degrees Celsius.  

After 30 minutes in the oven.

 Make a big package of the tin and meat.

A big package.

Do something else for 6 hours, or at least 5 hours, and use the last one to do some good accessories for the lamb.

After 6 hours further.

The meat comes away easily from the bone, so it does not matter that this lamb shoulder has some big bones in it from the beginning.

The meat does not stick to the bone.

Cut the lamb and serve it with something good.

Awesome lamb and some wine.