Warm Shredded Shoulder Of Lamb - cooking recipe

Ingredients

1 joint lamb shoulder
2 -3 carrots
6 -8 shallots or 2 large onions
1 pint water
6 cloves garlic
pomegranate (if in season) (optional)

Preparation

Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves.
Pour the pint of water over the lamb.
Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours.
If you don't have enough time for this, roast at 170 degrees for around 3-4 hours.
Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes.
The lamb should\"fall apart\" and the carrots are wonderfully juicy and tender.
Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad.