1-First Step: Preheat your oven to 240°C (465°F) or 220°C (425°F) fan-forced. Prepare the lamb shoulder by rubbing it with 2 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.

2-Second Step: Using a thin, sharp knife, make 12 deep incisions into the lamb without cutting all the way through. Stuff the incisions with rosemary sprigs and garlic slivers for extra taste.

3-Third Step: Place the quartered onion, halved garlic bulb, and additional rosemary sprigs at the base of a roasting pan. Put the lamb on top and pour 1 cup water around it.

4-Fourth Step: Cover the roasting pan tightly with a lid or double-layer foil and reduce the oven temperature to 180°C (350°F) or 160°C (320°F) fan-forced. Slow roast covered for 3 hours.

5-Fifth Step: Remove the cover and check if there’s liquid in the pan; add about ¾ cup water if it’s dry. Increase the oven temperature to 220°C (425°F) and roast uncovered for 20-30 minutes until the lamb skin crisps and browns.

6-Sixth Step: Test tenderness by seeing if the meat easily pulls apart with two forks. If not tender, cover and return to oven at 180°C (350°F) until soft. Let the lamb rest, loosely covered with foil, for at least 20 minutes before carving.

7-For the gravy, remove excess fat from the roasting pan, leaving about 2 tbsp. Heat the pan over medium-high heat and whisk in 2 tbsp flour; cook for 30 seconds. For more flavor, health benefits of lamb can inspire you to try this dish. Gradually stir in 2 cups beef broth or the red wine and water mix, mash the onion and garlic in the pan, simmer for 1-2 minutes until thickened, season with salt and pepper, strain, and serve.