Slow Cooked Lamb Shoulder Roast

Adapted from Recipe Tin Eats.

1. Preheat oven to 465 degrees F.
2. Rub the roast with olive oil, salt, and pepper.
3. Using a thin, sharp knife, make about a dozen slices into the top of the roast and stuff bits of garlic and rosemary into the cuts.
4. Place remaining garlic, rosemary, and the onion in the base of the roasting pan, then set roast on top.
5. Pour water around the roast into the roasting pan.
6. Cover the pan with the lid, then turn down the oven to 350.
7. Roast for 3 hours for a 3.5 pound roast. For a 2.2 pound roast, roast for 2 hours and 45 minutes, approximately.
8. Remove the pan lid and turn the oven up to 425 again to brown the roast for about 20 minutes. Add more water, if none remains.
9. The roast is ready when you can shred the meat off with a fork. If not, place it back in the oven with the lid on at 350 until you can.
10. Let the roast rest outside of the oven for 20 minutes before serving.

Use the leftover juices from the pan to make a simple gravy, if you like!