Slow-roasted shoulder of lamb

Method

1. Score the skin of the meat in a diamond pattern with a sharp knife. Sprinkle the meat with salt and freshly ground pepper and drizzle with olive oil, roast in a low oven 140°C in the usual way for 6-7 hours – this gives a delicious juicy succulent texture. Alternatively cook in a moderate oven 180°C for 2-2½ hours. Carve it into thick slices.

2. Serve with light gravy. To make the gravy, spoon the fat off the roasting tin. Add the stock into the remaining cooking juice. Boil for a few minutes, stirring and scraping the pan well, to dissolve the caramelised meat juices – I find a small whisk ideal for this. Allow to thicken with a very little roux if you like.

3. Taste and add salt and freshly ground pepper if necessary. Strain and serve the gravy separately in a gravy boat. Serve with new potatoes and a garden salad with edible spring flowers.