Cooked for Easter in mums top oven
Shoulder of lamb (asked butcher for one that served 6)
Tomato sauce: Whiz all the following using a hand blender
2 cans of tomatoes
4 large garlic cloves
1/2 supermarket packet of mint
3/4 supermarket packet of rosemary
1 onion
Stud the shoulder of lamb with the rest of the rosemary and some more garlic and season
Put the shoulder of lamb in a bag with 1/3 bottle wine, peeled onion, carrots, celery and a few spoonfuls of the tomato sauce
Cook at 120 degrees for 5 hours
Add the rest of the tomato sauce and cook for a further 4 hours.
This came out well, it probably would have been equally good after 7/8 hours
Also could probably have added all the tomato at once, there was a lot of juice that came out of the lamb, it wasn't going to dry out