Roasted Lamb Shoulder

Cover the lamb shoulder with minced garlic.

Distribute the sprigs of rosemary and thyme over the top.

Drizzle with dry wine and let marinate for 4 hours.

Place the lamb shoulder in a roasting pan.

Add the potatoes cut into chunks and the whole garlic cloves.

Season with salt and black pepper.

Drizzle with olive oil.

Add half of the marinade liquid to the roasting pan.

Cover with aluminum foil and bake in the oven at 350°F (180°C) for 30 minutes.

Remove the aluminum foil and roast for another 90 minutes or until golden brown.