Slow Roasted Shoulder of Lamb

A shoulder of lamb is much trickier to carve than a leg, but the flavour is so wonderfully sweet and juicy it’s certainly worth the struggle, particularly at home where perfect slices of meat are not obligatory. I sometimes put this into the low oven of the Aga in the morning. By 7.30pm in the evening, it is beautifully cooked – how easy is that?

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