A shoulder of welsh lamb from D.W.Walls in Ludlow.
Raymond Blanc reminds to take out of the fridge, score and marinade. I deviated on the marinade: chives, garlic, coarse black pepper, bay, rosemary, thyme, sea salt and most importantly chili oil.
Added onions, carrots, white wine and cooked for four hours.
Served with brocolli and green beans. Note more carrots and onions. Cooking for a long time really works, but reduces the onions to not much.
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