A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.

And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.

Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.

PRINT RECIPE: https://www.recipetineats.com/....ultimate-roast-lamb-
shoulder/