easyTime:2 hours +Serves:8
The shoulder rack is particularly succulent and,therefore,very well suited to slow-roasting. The only accompaniment required here is about a kilo of Dutch cream or kipfler potatoes,peeled,sliced into 5mm-thick rounds and steamed until tender. Season them,add a drizzle of extra-virgin olive oil and arrange on a platter with the lemon wedges,to use as a bed for the shredded meat. Serve with lashings of aioli.