Slow Cooked Lamb with Salsa Verde - The Batch Lady

Ingredients

• 1.2 kg Lamb shoulder joint (bone in)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp dried rosemary
• 2 cups chicken stock
• 2 grind pepper
• 1 bulb Whole bulb of garlic
• 1 handful large handful fresh parsley, finely chopped
• 1 handful large handful fresh mint, finely chopped
• 1 handful large handful fresh tarragon, finely chopped
• 1 clove garlic clove, minced
• 2 fillets anchovy fillets, finely diced
• 1 tablespoon capers, drained and finely diced
• 1 lemon lemon, juiced
• 1 tsp dijon mustard
• 0.25 cups olive oil