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Ingredients
  • 1 bone-in lamb shoulder
  • table salt for brining
  • 2 tablespoons vegetable oil
  • 1 large carrot, chopped into large dice
  • 5 baby onions, chopped into large dice
  • 1 small leek, chopped into large dice
  • 4 large ripe tomatoes, chopped into large dice
  • ¼ cup extra-virgin olive oil
  • sea salt and ground pepper
  • 1 garlic bulb, peeled
  • 1 sprig rosemary
  • 1 large sprig thyme
  • 2 bay leaves
  • 3 lemons
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