No rosemary on the lamb? Blasphemy! And honestly, using a shoulder is great - it's a really forgiving cut as it is fatty with a lot of bone, so you can just cook the hell out of it and it will usually still be wonderful.
You did a great job, this looks delicious! Perfect pairing with the Pinot too! You are right that making incisions into the lamb first does help penetrate the flavour, personally I score using a really sharp knife before rubbing in a mixture of olive oil, garlic with salt and pepper into the cut then stuffing with a sprig of rosemary - although as you prefer thyme it would work just as well :)
No rosemary on the lamb? Blasphemy! And honestly, using a shoulder is great - it's a really forgiving cut as it is fatty with a lot of bone, so you can just cook the hell out of it and it will usually still be wonderful.
You did a great job, this looks delicious! Perfect pairing with the Pinot too! You are right that making incisions into the lamb first does help penetrate the flavour, personally I score using a really sharp knife before rubbing in a mixture of olive oil, garlic with salt and pepper into the cut then stuffing with a sprig of rosemary - although as you prefer thyme it would work just as well :)