Slow Roast Lamb Shoulder

1.2 kg Lamb shoulder, bone in
3 tbsp SIDS PEPPER & GARLIC OIL
1 litre lamb stock or vegetable stock
2 sprigs of rosemary
2 sprigs thyme, or your preferred herb
SIDS SALT & PEPPER to taste
2 onions, chopped into thick rings
1 garlic bulb, spread into cloves
3 tbsp SIDS RASPBERRY MINT VINEGAR
Gravy:--
Leftover stock, from roasting dish
3 tbsp flour mixed with water to create a lump free slurry before adding
1 tsp SIDS RASPBERRY MINT VINEGAR

Preheat oven to 150°C fan / 170°C.
Place onion rings in the middle of a roasting tin with garlic and thyme scattered around. Pour SIDS PEPPER & GARLIC OIL over both sides of the lamb shoulder and rub in with your hands.
Place on onions fat side up, season the lamb with more thyme, SIDS SALT & PEPPER.
Sprinkle fresh thyme leaves by hand over the top of a lamb shoulder.
Add the stock around the lamb. (do not pour over the lamb)
Cover the whole tray with foil then cook for 3 hours. (remember this cooking time is for a 1kg - 1.5 kg, half lamb shoulder, see notes section for roasting time, if using a larger, whole shoulder)
Remove tray halfway through cooking. Shut oven door, lift foil and use a spoon or baster to pour the stock over the lamb. Re-cover with foil and cook for the remaining time.
Spoon on the SIDS RASPBERRY MINT VINEGAR and rub all over the top.
Remove from roasting pan and place in another tray to continue cooking for 30 minutes, leaving uncovered at the same temperature.
Remove onions and garlic. (you can keep for serving with roast if desired)
Use a sieve to pour stock and juices through from the tin into a jug.
Place the jug in a bowl of ice to help cool it down quicker. Once cooled enough place in the freezer to encourage the fat to harden.
Once finished, remove lamb and loosely cover with foil, allowing it to rest whilst cooking roast dinner side dishes.
Minted Lamb Gravy:
Remove jug from the freezer and use a spoon to remove the hard layer of fat off the top.
Reheat the stock in a pan.
Mix flour with double amount of water to create a lump free flour slurry.
Add flour slurry slowly into stock while whisking to prevent lumps forming. You don't have to add it all, mix together until at the desired gravy thickness.
Add 1 teaspoon of SIDS RASPBERRY MINT VINEGAR.
Pour into serving jug and cover to keep warm.
How to Serve Pulled Lamb:
Once rested, use two forks to pull the tender lamb apart.
The meat will literally fall off the bone, there is no need to carve it.
Serve with all the lamb gravy and all the usual roast dinner side dishes.