Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

Lower the heat to 150oc and roast for a further 3 hours or until fork tender. Rest the lamb and then shred it, discarding any pieces of fat, and mix into the juices and vegetables with the parsley.

Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide ...