Wash the lamb shoulder with water, pat dry gently with kitchen paper, and set aside
In a bowl, combine the Magic Sauce, the lamb seasoning mix, the mustard, and the lemon juice and mix well
Now get the lamb shoulder and make incisions in one side of the lamb shoulder
Rub the lamb shoulder with salt on both sides (Caution! The Magic Sauce is already salted)
Now bathe the lamb shoulder in the marinade, first making sure to get it well into the incisions, then spreading it all over all surfaces
First, place two large layers of aluminum foil on top, then place two large layers of baking paper on top of that
Now place the marinated lamb shoulder on top and carefully wrap it first with the baking paper, then seal it well with the aluminum foil
Store the package in the refrigerator overnight
The next day, it's best to let the package rest at room temperature for about 1 hour, then cook it slowly in a preheated oven at 120°C for 4 to 5 hours.
Remove from the oven and carefully remove the foil
Carefully remove the lamb shoulder from its jus, taking care that it does not fall apart