Ingredients:

• Shoulder of prime Welsh Lamb (You can use a leg too)
• 300 ml of Red wine
• Salt and pepper to season
  
• 6 Garlic cloves
• 1 small knob of Butter
  
• 4 sprigs of Rosemary
  

Method :
This is simply instruction on one method of cooking a shoulder (or leg) of lamb.
Get up 15 minutes earlier than you normally would! You're going to cook this all day while you're at work so you need an extra quarter of an hour to get it going. I am assuming you have a normal 9-5 office day.
Firstly take a good, heavy based roasting pot. My preference is cast iron, Le Creuset if possible, but a simply roasting dish will work, you can use tin foil as a lid if need be. Get the roasting pot nice and hot on your hob and then add the lamb shoulder, turning to seal and lightly brown it on all sides, scatter in some salt and pepper as you do this. It should take about 5-10 minutes in total, depending on the shoulder size. Now, to the roasting pot add the rosemary and garlic, leave the cloves whole. Shake it all about to get the rosemary and garlic under the lamb and turn the hob off. Now pour in the red wine and place a small knob of butter on top of the lamb, I tend to pop a small sprig of rosemary on the top too. Pop the lid on and place in the cold oven. Turn the oven up to 90*c^ and go to work.
When you get back take the lamb out of the pot, but be careful as it will be incredibly tender, place it on a wooden chopping board and cover the piece of meat with a large mixing bowl for 10 minutes to allow it to rest.
I tend to serve this piece of meat by cutting the butchers string it was held together with, unroll it and lift the meat out in the large lumps it naturally forms. The fat inside the shoulder will have melted away to nothing and flavoured the meat beautifully.
Source : My head.
Serves : A 600 gram shoulder serves only 2, it's an expensive meal.
Prep Time : 10 minutes
Cooking Time : 8 hours approximately, an hour + / - won't make too much difference.
^Make sure you trust your oven, check the temperature inside using a thermometer before hand. Don't rely on the temperature dial.