Rosemary Lamb Shoulder

Slow-roasted, fall-off-the-bone lamb shoulder. This is inspired by Italian methods for cooking lamb and goat. You take a shoulder, pierce it all over with a knife, and rub it with a paste of rosemary, garlic, hot pepper, salt and oil. You can add a couple anchovy filets to the mix too. Vacuum seal it and marinate overnight, then wrap in parchment and roast for 5 hours until it's falling off the bone. It's a great way to cook a rack, neck, shoulder or even a leg.

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