I like shoulder of lamb to be moist, succulent and falling off the bone.
Heat the roasting pan on the hob and brown the shoulder on both sides. Remove the lamb, add 2 thickly sliced onions, a carrot, a few halved garlic cloves, and some rosemary & thyme. Lay the lamb fat side up ontop of the veg. Add red wine and stock, or beer or water to about half way up th emeat. Cover in foil, put in a low oven (about 140C) and leave anything from 3 to 6 hours. Make gravy with the juices, and serve with mash. Fantastic.