Ingredients 

• 1 lamb shoulder roast (3–5 lbs)
  - 2 Tallow cubes (melted or oil)
  - Salt (be generous—lamb can handle it)
  - Black pepper
  - Garlic (3–5 cloves, smashed or minced)
  - Fresh or dried herbs (whatever you grabbed):
  - rosemary
  - thyme
  - Optional:
  - 1tbsp lemon juice or zest
  - onion (sliced)/veggies
• - splash of broth or water (if no veggies are being roasted with the lamb)
  
  

Directions

1. Prep
- Preheat oven to 300F (low and slow is the move)
- Pat lamb dry

2. Season (aka…vibes)
- Rub with melted tallow cubes (or oil)
- Season generously with the combined:
    - salt
    - pepper
    - Lemon juice
    - garlic
    - finely chopped herbs

3. Set it up
- Place in a roasting dish or Dutch oven
- Add:
    - sliced onion on bottom
    - If there are no vegetables on the bottom, add a splash of broth to coat the bottom of the pan
    - Cover tightly with foil or lid

4. Roast low & slow
- Cook for 3–4 hours
- You’re looking for:
    - Internal temp fork-tender-135°F-140°F
    - basically falling apart

5. Optional finish (but worth it)
- Remove cover
- Turn oven to 425°F
- Roast another 10–15 minutes for a golden, slightly crisp top

6. Rest
- Let sit 10–15 minutes before pulling apart or slicing