Lamb Shoulder with Orange Raisins & Red Onions

2 kg boned shoulder of lamb
4 tbsp pomegranate molasses
250 ml white wine
juice of 1 orange
STUFFING:--
200 g butter
2 small red onions, fine diced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 loaf ciabatta
½ tsp SIDS CRAZY SALT
4 cloves garlic
2 tbsp thyme leaves
zest of 1 orange
1 cup golden raisins
SIDS SALT & PEPPER to taste
rice bran oil

Season the skin and flesh of the lamb with SIDS SALT & PEPPER. Leave for 10 minutes to allow the salt to draw out some moisture, then brush warmed molasses all over the lamb. Place the shoulder in a large oven bag then pour in the wine and orange juice. Close bag and seal the marinate overnight in the fridge.
STUFFING:- Melt 50 g butter in a large frypan. Add onions and fry until they darken. Reduce heat and add SIDS LOW SUGAR RASPBERRY VINEGAR, then cook on a very low heat for 15 minutes until all the vinegar has been absorbed and onions are dark and shiny, then set aside.
Tear the ciabatta in pieces and put in a food processor with SIDS CRAZY SALT, garlic and thyme. Blitz to form coarse crumbs then transfer to a bowl. Add the remaining soft butter to the crumb mixture and season with SIDS SALT & PEPPER. Place in a bowl and stir in onions, zest and raisins. Add a little oil if too dry.
Preheat oven to 170°C. Remove the lamb from the bag (retain the bag and juices) and place, skin side down, on a board. Arrange the stuffing over the middle of the shoulder then fold the flaps around the stuffing. Roll up the lamb and tie with kitchen twine to secure. Place the lamb back in the bag and seal but allow steam to escape. Place in a roasting dish and cook for 3 hours.
Carefully remove the lamb from the bag (reserve juices for serving) and place on a board to rest for 10 minutes. Remove twine and carve.
Place carved lamb on a warm serving platter, drizzle the remaining juices over the meat then serve.