Method

• 1.
  Rub lamb with salt flakes. Chill for 2 hours.
• 2.
  Meanwhile, to make brioche, combine yeast, milk and 1 tbs sugar in a bowl. Set aside for 10 minutes or until frothy, then whisk in 2 eggs. Place flour, a pinch of salt and remaining 1 tbs sugar in the bowl of a stand mixer with the paddle attachment. On low speed, gradually add milk mixture until combined. Add the butter, 1 piece at a time, until combined. Knead for 6 minutes or until smooth. Place in a bowl. Cover and set aside for 1 hour or until doubled in size.
• 3.
  Preheat oven to 180°C. Knock down dough and divide into 14 equal portions.
• 4.
  Form into rounds and brush with beaten egg. Bake on a baking paper-lined tray for 15 minutes or until golden. Cool on a wire rack. Reduce oven to 110°C.
• 5.
  Place lamb, stock, garlic and rosemary in a roasting pan over medium heat. Add water to just cover lamb. Bring to a simmer, cover with foil, then roast for 6 hours or until tender. Drain lamb and pat dry. Heat oil in a large frypan over medium heat. Cook lamb, fat-side down, for 6-8 minutes until fat has rendered and skin is crisp. Turn and cook for 3-4 minutes until caramelised. Drain fat and shred meat. Discard bones.
• 6.
  Split brioche buns and top with aioli, lamb, relish and saltbush to serve.