Preheat the oven to 375 degrees F.
Have the butcher butterfly
the meat for you or take a very sharp knife and split the shoulder open and across the meat, opening the shoulder like a book, 1 to 1 1/2 inches thick. Heavily sprinkle the meat with lots of pepper and sea salt
, rosemary and fennel seeds
. Roll the meat up and tie with twine. Slather with EVOO and sprinkle with salt and pepper. Dress the onions with EVOO, salt and pepper and scatter across a baking pan. Set the meat on top and roast
Douse the pan with the wine and return to the oven. Roast another 1 to 1 1/2 hours to 145 to 150 degrees F internal temperature. Let stand 15 minutes, and then slice and serve. Or, cool to room temp, cover and store. To serve after storing, slice 1-inch thick pieces and reheat in shallow pan of warm chicken stock
to heat through.
While the meat cooks, combine the sugar, lemon juice
, vinegar, salt and pepper and about 1/4 cup EVOO. Toss the cabbage
and fennel and fronds in the dressing
To serve, slice the meat, pile on rolls with warm onions
and cold fennel slaw on top.