Slow cooking lamb shoulder allows the connective tissue of this tough cut to break down over time, rendering it moist, tender and full of flavour. To get the best out of the meat, it should be roasted or braised at a lower temperature for a long time. It can also be boned and cubed for use in casseroles and curries – just make sure it is cooked long enough or the meat will be tough.
Make 6 incisions in the lamb and push a garlic clove and half a rosemary sprig into each one
Rub with oil and season with salt before covering with foil
Place in the oven and cook for 4 hours until the meat is tender and comes away from the bone
Alternatively try braising the lamb shoulder – cover it completely with chicken stock and cook in the oven for the same amount of time.
As Lamb shoulder has a strong flavour, it can stand up to robust spices, herbs and sauces. Instead of garlic and rosemary, try using Moroccan spices such as ras el hanout, or Indian flavours such as cumin, coriander and fennel seed.