Method
Heat oven to 180C.
1. Place the lamb shoulder in a large baking dish. Skin side up. With a knife make 10-12 holes in the skin. Fill these holes with garlic and lemon zest making sure to push them right in. Season with salt and pepper.
2. Roast in the oven for 30 minutes before lowering the heat to 160c 325 for a further 3-3 ½ hours. To test to see if the lamb is done, pull the shank bone and some of the meat should fall away from the bone. Remove from the oven and allow to rest, covered. There should be lots of cooking juices. Drain these through a sieve and skin off the fat.
3. While the lamb is cooking make the salad. Bring the chicken stock to a boil, in a large saucepan, add the bulgur and cook according to the packet instructions. Drain and allow to cool. Stir in the nuts, herbs and rocket, season to taste. In a jam jar shake the oil, vinegar and mustard together until they emulsify. Season to taste with salt and pepper and dress the salad with this, tossing to coat.
4. For the Aioli, mix the garlic through the mayonnaise, stir through some of the cooking juices.
5. Bring the remaining juices to a simmer in a small pan, taste and adjust seasoning.
