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Roast shoulder of lamb with herbs and honey

Forget about carving this easy slow-cooked pot roast – pull the fragrant, tender lamb from the bone, rustic style.

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  • 1.4kg/3lb shoulder of lamb, trimmed
  • handful dried camomile (or contents of 4 camomile teabags)
  • ½ bunch fresh thyme, leaves only
  • 4 sprigs fresh rosemary, leaves only
  • 12 fresh sage leaves, roughly chopped
  • 1 tbsp dried oregano
  • salt and freshly ground black pepper
  • 1 lemon, juice only
  • 1 tbsp good Greek or wild flower clear honey
  • 2 tbsp olive oil
  • 125ml/4fl oz water