My husband will be making the Lamb with Carmelized Onions and Honey this sunday fopr Easter. We have a 5 1/2 lb shoulder which is a little bigger than called for. Anyways--has anyone done lamb the way Roden calls for. SHe basically just pops it in the oven. We thought braising it might be a little bit better---but still follow her recipe for he onions and honey.
Any thoughts? We would take braising advice out of the Molly Stevens book and brown it and then braise in white wine and stock.