For the lamb shoulder I basically followed this:

https://www.greatbritishchefs.com/recipes/braised-lamb-shoulder-recipe

followed by a basic mash with spring onion that I completed in the thermomix.

It was great, BUT. I don’t think I’d do it again. I didn’t serve most of the gravy as I thought it would be too vinegary or sweet. L basically agreed, but G loved it, so maybe I made the wrong call.

Either way, I think slow cooking lamb shoulder is a winner, but perhaps not with all the repeated basting involved in this.