Slow-Roasted Lamb Shoulder

• 1/4 cup (45g) brown sugar
• 1/4 cup (60ml) malt vinegar
• 1 bulb garlic, broken into cloves
• 1 bunch thyme
• 1 bunch oregano
• 2 sprigs rosemary
• 2 cups (500ml) chicken stock
• 2kg (about 4 1/2 pounds) lamb shoulder, bone in and trimmed
• Sea salt and cracked black pepper

1. Preheat oven to 180u0b0C (350u0b0F).
2. Place the sugar and vinegar in a medium jug and mix to combine. Set aside.
3. Place the garlic, thyme, oregano and rosemary in the center of a large roasting pan and add the stock.
4. Place the lamb, skin-side down, on the garlic and herbs. Sprinkle with salt and pepper. Top with the vinegar mixture and rub to coat. Cover the pan tightly with aluminum foil and roast for 2 hours 30 minutes or until the lamb is tender.
5. Turn the lamb over and roast, uncovered, for a further 30 minutes or until dark golden.
6. Brush with the pan juices and shred the meat, discarding the bone, to serve.

brown sugar, malt vinegar, garlic, thyme, oregano, rosemary, chicken, lamb shoulder, salt

Taken from www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder (may not work)