Slow-Roasted Lamb Shoulder

Ingredients

• rosemary-garlic brine (recipe follows)
• 1 bone-in lamb shoulder, about
• 8 pounds
• 1 large onion, cut into large chunks
• 2 large carrots, peeled and cut into large chunks
• 3 ribs celery, cut into large chunks
• 3 tablespoons grapeseed oil
• coarse salt and freshly ground
• pepper
• fresh rosemary leaves, for garnish
• rosemary-garlic brine
• 8 cups hot water, plus 8 cups
• cold water
• 3 cups kosher salt
• 1 cup sugar
• 1 large clove garlic, peeled
• leaves from 6 sprigs rosemary
• 8 cups ice