Slow-Roasted Lamb Shoulder

To go with the fall theme, this stuff lamb shoulder is filled with thyme, rosemary, sage, mint, garlic, salt, pepper, almond and dry cranberries before being roasted for 2 and a half hour in 300℉. It is browned in a pan first before carrot, onion, celery and clove are added to the pan, a little water is added and the lid is put on. The meat falls apart under the fork and it has the sweetness of fall. Warms the soul.