Season the lamb shoulder with salt, season with pepper and sear all around in olive oil. Now place herb sprigs and garlic cloves with peel on a baking tray greased with oil. Place the lamb shoulder on top. Flavor with a little pastis and cook at 75-100 °C for about 7 hours.
Turn repeatedly to the other side and baste with gravy.
Before serving, remove the herb sprigs and make the gravy with lamb stock for 10 minutes and season.
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Our tip: It is best to use fresh herbs for a particularly good aroma!
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