This is an amazing recipe, very slightly adapted from Jamie Oliver's "Jamie at Home" recipe book and television series. Don't be fooled by the simple ingredients - the flavour in this is amazing! What's more, the shoulder is one of the cheaper cuts of lamb and this recipe will serve 6 generously. I love that you can plonk it in the oven early in the morning, and forget about it for four hours. It emerges moist and so tender it just falls off the bone. No need to slice it, just pull it apart with two forks. I served it with Paris Mash (finely mashed potatoes with lashings of butter, cream and milk), and finely sliced white and red cabbage, English spinach and rocket (arugula) lightly boiled in salted water (I used the potato water) then drained and tossed with a knob of butter. Unbelievably good! You could serve this to anyone!