Simple slow-roasted lamb shoulder with summer greens

You will need to start this recipe one day ahead if you are making the labne. Otherwise, use approximately 1 cup store-bought labne.

SERVES 6

1 lamb shoulder (approx. 1.4kg, bone in)

2 heads garlic, halved widthways

2 lemons, quartered

2 brown onions, peeled, quartered

1 litre (4 cups) chicken stock

3 cups white wine

2 tsp cumin seeds, toasted and roughly ground 3 sprigs lemon thyme

SUMMER GREENS