Fabulous Slow roasted Boned, rolled & netted Lamb Shoulder

• 1 Lamb shoulder 
• Olive oil 
• sea salt and fresh back pepper 
• 1 large bunch fresh rosemary 
• 1-2 garlic bulbs
• un peeled and broken into cloves

Method

Preheat oven to the hottest heat, Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminium foil and place in the oven. Turn the oven down immediately to 160 degrees C and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.

For the sauce:

• 1 tablespoon plain flour
• 2 cups good-quality hot chicken or vegetable stock
• 2 tablespoons Red wine vinegar
• 2 heaped tablespoons capers, soaked, drained and chopped
• 1 large bunch fresh mint, leaves picked