Lamb Shoulder

This is probably a pot roast.  The whole shoulder is salted and then browned in an extra hot (500℉) oven.  Whole carrots, chunks of onion, ribs of celery, head of garlic are laid on the bottom of the heavy pot and rest the lamb on top.  Sprinkle on black pepper, oregano and cumin, covered and bake in a slow oven (275℉) for 4 hours.  Add mushrooms for the last half hour.  The carrots and mushrooms are just right as sides.  Skim off the fat, mash the garlic cloves and the sauce is ready.  I like to take the bones out by pulling lightly with my hand and put the meat back into the pot in big chunks.  Eat over rice.  True flavours.