INGREDIENTS

Lamb shoulder, approx. 1kg
Salt
Black pepper powder
1 onion
2 small iron tomatoes
2 carrots
Thyme
2 bay leaves
Pork lard (1 pinch, well spread on the shoulder)
1 lemon peel
1 glass of white wine
1 glass of brandy
1/2 beer (gluten-free option)

PREPARATION

Place the chopped vegetables with the lamb shoulder on a tray

Cover with aluminum foil.

Place in the oven, at 220 degrees, for half an hour.

Uncover and turn the shoulder, set the oven to 180 degrees, and leave for another half an hour.

It's better if we turn it over a couple of times.