Slow Roasted Lamb Shoulder

0 Preheat oven to 325℉.
3 Season lamb on both sides using sea salt and black pepper. 
1 Heat dutch oven on stove at medium high heat. Once warm, add butter and lamb shoulder. Sear on both sides for 2-3 minutes. (If using whole shoulder try 3-4 minutes)
2 Remove lamb from pot and add quartered onion. Season with a sprinkle of sea salt, pepper, garlic powder, and fresh or dried rosemary. Let cook for a few minutes.
6 Then add your lamb back in, and pour in the chicken stock.
7 Cover your dutch oven and roast in the oven for about 30 minutes or until the internal temperature is 145F degrees with a 3 minute rest (USDA recommended)
To Serve:
5 We served ours with mashed potatoes, gravy, and green beans.