Slow-Roasted Leg of Lamb with Orange-Tapenade Aioli

After several hours of roasting and then braising in the oven, this lamb is so tender that when cut or shredded, it's almost like a ragout sauce. One way to serve the meat is to shred it and add it to cooked fettuccine that has been lightly tossed with butter. This lamb is very forgiving: it is ready to eat straight from the oven, or it can be set aside for up to 1 hour, then rewarmed in a low oven.
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