Shoulder of lamb responds very well to slow-roasting. Like belly pork, it is a forgiving cut, with plenty of lubricating fat: long cooking at a low heat makes it succulent and tender. Yesterday, I cooked a shoulder for eight hours in a roasting tin on the floor of an oven at its lowest setting. The meat was basted with the following marinade, which I had read about recently -- I cannot remember where.
2 cloves garlic
1 sprig rosemary
1 dried chilli
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper
Chop the garlic, and crush it in a mortar with a little salt. (Or crush it on a board with the flat of a knife blade, and scrape it into a bowl.) Crush the anchovies with the garlic. Whizz the leaves of rosemary and the chilli in a herb mill. (Chopping them by hand is very tedious.) Add them to the garlic and anchovies. Blend in the vinegar, then the oil. Season with a little salt (the anchovies are salty) and a lot of pepper.
At the end of the eight hours, I lifted the lamb from the roasting tin and put in on a warm dish; I let it rest for half an hour on the grill shelf above the warm oven. I put the tin on a medium heat on the hob, and poured in a small glassful of white wine, scraping the tin and allowing the wine time to reduce. I poured this sauce into a small saucepan.
As the sauce cooled, a good deal of fat surfaced. I scraped off most of it. The volume of sauce was not generous; fortunately, I had some left over from a roast chicken, so I poured that in. I let this curious mixture bubble on the hob for a few minutes, before serving it with the lamb.
The anchovies did not taste fishy, but gave the dish a rich savouriness. The chilli was unobtrusive.