Herb-y pulled lamb

I bought a lovely shoulder of lamb (1.4kg, bone in) from my local butcher yesterday and got some good advice regarding cooking time.   I marinated the lamb overnight with lots of herbs from the garden (mint, thyme, rosemary, oregano), along with 2 cloves of garlic, salt, pepper and a glug of olive oil.  I placed the lamb in a foil-lined baking tray, added 1/3 cup of water to the tray and covered it with foil.  At 150 degrees celsius, 4 hours cooking time and 15 minutes resting time later, I had lamb that fell off the bone, effortlessly.

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