Score the fat on the lamb shoulder and rub it well with salt, pepper, and olive oil.

Insert the rosemary sprigs between the fat.

Distribute the vegetables in a large ovenproof dish and crumble the half bouillon cube over them.

Add the 3 bay leaves.

Place the lamb shoulder on top ? pour water in so the bottom half centimeter of the lamb is covered.

Put the dish in a preheated oven at 145 degrees Celsius (293 degrees Fahrenheit) fan-assisted.

It is ready after about 3 hours, maybe a little less - it should have a core temperature of 58-60 degrees Celsius (136-140 degrees Fahrenheit) if you want it pink ☺️

Serve with gravy made from the drippings, the vegetables at the bottom, and oven potatoes, possibly a good salad ??‍?

Enjoy your meal!