Lamb Shoulder

Being surrounded by a thin layer of fat all the way round the meat makes lamb shoulder almost impossible to overcook. The lamb shoulder is a fibrous cut of meat due to the amount of hard work it has to do over a life on pasture. These fibres slowly unravel during cooking to the most meltingly tender meat when cooked low and slow. Try crisping first at high temperature before finishing low and slow under foil for the perfect blend of delicate melting meat and crisp skin.

What you get: 1 joint of 980g · serves 3–5

How to cook: Slow roasted lamb shoulder is one of the most comforting of all winter dishes. Firstly temper your meat for 30 mins at least to get to room temperature. Pre heat your oven to 210°C. meanwhile take a deep roasting dish with a good thick base and add your lamb shoulder to the dish. Oil the skin and season well with salt and pepper. Add this to the oven for 30 mins. It will come out beautifully coloured and crispy. Surround your shoulder with carrots, halved white onions and celery and add a small amount of lamb stock to the bottom. Cover the lamb with a cartouche. Cook at 170°C for 4 hours until tender. Rest this for 30 mins. Meanwhile take the juices from the base of the tray to make the most superb gravy.