240
Cooking Time
20
Prep Time
4-6
Serves
- Pre heat the oven to 220C.
- Score the top of the Welsh Lamb shoulder and rub in the harissa paste.
- Add the red onion and garlic to a large high sided roasting pan with the lamb on top. Then pour in the stock and cover with foil so it is completely sealed.
- Cook for 15 minutes then reduce the temperature to 160C and cook for 4 hours.
- Remove from the oven and let it rest for 15 minutes.
- Shred the meat and serve.
