Shoulder of lamb

[glittershoes]

is what we are having for tea - it is only small, about 500g and the label says to roast for 25 minutes per 0.5kg plus an additional.

The thing is, I have found some recipes for lamb shoulder that sound delicious but take 3-4 hours to cook as they are slow roasted but the recipes in question call for a larger quantity of meat.

So, forgive me for being a dunce but, if I want to slow roast my piece of meat tonight - do I do it for the time suggested on the label (or is that just roasted...?) or do I go for a longer time?

Help!!

2.5 to 3 hours would be fine for slow roasting. Just flavour as you like (cumin and garlic or rosemary and garlic) season with salt and pepper, throw in some water, stock or wine, cover and leave to cook - 160 degrees I'd say at a guess. Meat should be melt in the mouth tender.