Slow Roast Shoulder of Spring Lamb with Wild Garlic Aioli

1 whole shoulder of spring lamb on the bone, weighing about 3.6kg

Maldon sea salt and freshly ground pepper

For the wild garlic aioli

2 egg yolks, preferably free range

¼ tsp salt

Pinch of English mustard

1 tsp white wine vinegar

225ml oil: We use 175ml sunflower oil and 50ml olive oil, alternatively use 7/1

1-2 large cloves of garlic

2 tsp chopped parsley

2 tsp chopped wild garlic leaves (Allium ursinum)

4-6 tbsp lamb cooking juices