Preheat the oven to 165°C.

Cut the lamb shoulder in a criss cross pattern so the seasoning can get in. In a bowl, mix the salt, pepper, garlic and onion granules together.

Put the rosemary and garlic bulbs in a large roasting dish, then pop lamb shoulder on top. Rub the meat with olive oil, then sprinkle the seasoning all over.

Cover tightly with foil and roast for 4 hours until the lamb is falling off the bone. Remove and discard the bones, garlic, and rosemary.

Pull the lamb apart into chunks while still warm. Lay a few sheets of cling film on your bench, pile the lamb along the middle, then roll it up tightly into a sausage shape, twisting the ends to compress. Chill overnight until set firm.

The next day, slice the set lamb roll into thick, fillet-steak-style pieces. Pan fry each slice in a little oil for 2–3 minutes per side until golden and crisp, then transfer to a hot oven for 6–8 minutes to heat through.

Dish it up with some potatoes, vegetables and plenty of gravy. I like to pan fry some lamb cutlets to also go on the side, but these are optional.