Mix the mustard with the chopped garlic and chopped herbs to make a paste. Rub the lamb shoulder well with the paste and season with freshly ground sea salt and pepper. Wrap the shoulder first in the hay, then in aluminum foil. Place in a roasting pan and roast in a preheated oven at 180 °C for about 1 1/2 hours. Remove the hay cleanly from the shoulder and let the roast lamb brown again a bit at top heat. Remove and carve.
Preparation Tip:
BAKING TEMPERATURE: 180 °C COOKING TIME: approx. 1 1/2 hours RECOMMENDATION FOR INGREDIENTS: Ratatouille
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