조리법

• 1 - Marinate Lamb:
  Rub the lamb shoulder thoroughly with sea salt, cracked pepper, and half the chopped rosemary. Add crushed garlic cloves and drizzle with 2 tablespoons of olive oil. Let marinate for 15 minutes.
• 2 - Preheat Oven and Prepare Clay Bell:
  Preheat your oven to 160°C (320°F). If using a baking bell, warm it lightly to prevent shocking the meat and place it in the oven to be ready.
• 3 - Sear Lamb:
  Heat remaining olive oil in a heavy skillet or cast iron pan over medium-high heat. Sear the lamb on all sides until golden brown.
• 4 - Add Vegetables and Wine:
  In the pan, add julienned onions and potato chunks around the lamb. Pour white wine evenly, allowing it to steam off slightly.
• 5 - Cook Under Bell:
  Place the lamb and vegetables under the preheated bell or cover tightly with foil. Transfer to the oven and slow roast for approximately 2 and a half hours until meat is very tender.
• 6 - Rest and Serve:
  Remove lamb from oven and let rest under tented foil for 10 minutes. Slice and serve hot with roasted potatoes and herbs.