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Ask your butcher to joint the lamb shoulder for easy carving.
Bring to room temperature before roasting.
Blend sun-dried tomatoes into a paste.
Make slits all over the lamb, season well with salt and massage the sun-dried tomato paste all over.
Place in a roasting dish with water and the thyme sprigs, cover tightly with foil and roast at 170°C fan-forced for 3½–4 hours, or until very tender.
Uncover and roast a further 20–30 minutes until golden.
For the dressing, melt the butter in a small saucepan over low-medium heat.
Add the garlic and cook gently for 1–2 minutes until soft and fragrant — do not let it brown.
If thickening, stir in the flour and cook for 1 minute.
Pour in the stock, stir to combine and bring to a gentle simmer.
Stir in the cream, then remove from heat and add the lemon juice, zest, parsley, mint and Dijon mustard.
Season with salt and pepper.
Ladle generously over the pulled lamb or serve sauce on the side.