Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 3 1⁄2 to 4 lb. lamb shoulder
- Coarse salt
- Freshly ground black pepper
- 12 peeled small white onions
Preheat oven to 325°. Scatter sprigs from 1 bunch fresh rosemary and 1 bunch fresh thyme in a large roasting pan.
Generously season a 3 ½ - 4-lb. lamb shoulder with coarse salt and freshly ground black pepper, then put on top of rosemary and thyme. Scatter 12 peeled small white onions around lamb.
Roast lamb until internal temperature reaches 135° for medium rare, 1-1 1⁄2 hours. Transfer lamb to a warm platter, loosely cover with foil, and set aside to rest for 15 minutes before carving. Degrease pan juices and serve lamb with pan juices and onions.