Pulled Lamb Shoulder

Method

1. Preheat the oven to 160°C and score the surface of the 300 g lamb shoulder several times with a sharp knife to allow the flavours to penetrate deeply.
2. Press the 3 cloves of garlic into the scored cuts along with the rosemary pieces, ensuring they are firmly embedded into the meat.
3. Rub the mustard evenly over the entire surface of the lamb shoulder, then sprinkle the thyme across the top to form a fragrant crust.
4. Place the lamb shoulder in a roasting tin, cover tightly with foil, and roast in the preheated oven for 18 minutes until the meat is tender and beginning to yield.
5. Remove the foil, increase the oven temperature to 200°C, and return the lamb to the oven for a further 3 minutes to develop a caramelised, golden crust.
6. Remove the lamb from the oven and rest it for 5 minutes before pulling the meat apart into generous shreds using two forks.