Slow cooked Lamb Shoulder

Voici l'épaule d'agneau de 7 heures de Phil à la cuisine au thym, pomme de terres rôties et épinards.

A simple recipe with ultimate flavour: 

Salt the lamb and put in an over tray with thyme, garlic and olive oil. Cook in a preheated over (180c) for 30 minutes, lower the temperature to 90c and cook for another 5h30. Add the potatoes and cook for a further hour. 

Roast pine-nuts in dry pan add butter when ready and add spinach and wilt them. 

Serve and enjoy!