Roast shoulder of lamb with herbs and honey recipe
 Forget about carving this easy slow-cooked roast lamb shoulder – pull the fragrant, tender lamb into shreds, rustic style. 1.4kg/3lb shoulder of lamb, trimmedhandful dried camomile (or contents of 4 camomile teabags)½ bunch fresh thyme, leaves only4 sprigs fresh rosemary, leaves only12 fresh sage leaves, roughly chopped1 tbsp dried oreganosalt and freshly ground black pepper1 lemon, juice only1 tbsp good Greek or wild flower clear honey2 tbsp olive oil125ml/4fl oz water 1.4kg/3lb shoulder of lamb, trimmed handful dried camomile (or contents of 4 camomile teabags) ½ bunch fresh thyme, leaves only 4 sprigs fresh rosemary, leaves only 12 fresh sage leaves, roughly chopped 1 tbsp dried oregano salt and freshly ground black pepper 1 lemon, juice only 1 tbsp good Greek or wild flower clear honey 2 tbsp olive oil 125ml/4fl oz water Method Preheat the oven to 200C/400F/Gas 6.With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.Drizzle the honey over the top of the lamb and pour over a little olive oil.Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture.After the 2½ hours cooking the lamb meat should pull away easily from the bone.Remove from the oven and allow to rest for 4-5 minutes.To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. With the tip of a sharp knife, make shallow scores through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Mix the dried camomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix. Drizzle the honey over the top of the lamb and pour over a little olive oil. Drizzle the honey over the top of the lamb and pour over a little olive oil. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish's moisture. After the 2½ hours cooking the lamb meat should pull away easily from the bone. After the 2½ hours cooking the lamb meat should pull away easily from the bone. Remove from the oven and allow to rest for 4-5 minutes. Remove from the oven and allow to rest for 4-5 minutes. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.