Getting started with slow roasted lamb shoulder is easier than you might think, and it all begins with preheating your oven. Follow these steps to create a meal that’s tender and full of flavor, perfect for home cooks of any level. We’ll walk through it like we’re chatting in the kitchen.

First, preheat the oven to 240°C (465°F), or 220°C (425°F) if using fan forced. Rub the lamb with 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper to lock in that savory taste. Make 12 deep incisions in the lamb without cutting through completely, then stuff the rosemary sprigs and garlic slivers into those spots for extra flavor.

Next, place the quartered onion, halved garlic bulb, and some rosemary in the base of a roasting pan. Set the lamb on top and pour 1 cup of water around it. Cover the pan with a lid or double-layer of foil, then reduce the oven temperature to 180°C (350°F), or 160°C (320°F) fan forced, and slow roast for 3 hours.

1-After 3 hours, remove the foil and check the liquid level add about ¾ cup water if needed to keep things from burning.

2-Increase the oven temperature to 220°C (425°F) and roast uncovered for 20 to 30 minutes to get that crispy skin.

3-Test the meat by pulling it apart with forks; if it’s not tender, cover it again and keep roasting at 180°C (350°F) until it is.

4-Once done, take the lamb out, loosely cover with foil and towels, and let it rest for at least 20 minutes.

For the gravy, spoon off the fat from the pan, leaving about 2 tablespoons. Put the pan on the stove over medium-high heat, add 2 tablespoons flour, and cook for 30 seconds while stirring. Gradually add 2 cups beef broth (or the wine and water mix), stirring as you go, and mash the onions and garlic to release their juices. Simmer for 1 to 2 minutes until thickened, then season and strain if you like. Serve the lamb pulled apart with this gravy on top.