Shoulder of lamb, like shin beef really is one of the most tastiest cuts - if cooked long enough. After cooking in red wine, carrots (no onions for this one as one guest had an onion allergy), rosemary from the garden for 6 hours it was soft and delicious. [Edit] The photo above is from a lunch I cooked and served a couple of weeks later. The one below was a delivery sunday lunch
Signed and sealed 8:30 on Saturday morning. As we were cooking for them later at Rectory Park I was able to finish the sauce (thickening, adding mint and capers) there in between serving the main course and dessert and later left everything in their fridge for them to heat the next day.
Sunday roast in the Cotswolds