Lamb shoulder is quite a fatty cut ... Drizzle with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3.

For dinner, slowly cooking this lamb shoulder on low is ideal ... (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant ...

Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need a tagine, a conical earthenware pot typically from Morocco ...

Another box ticked. The second recipe involves pot roasting a lamb shoulder and is perfect as a comforting Sunday roast for two. With the potatoes and veg cooking in the lamb juices and stock ...

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

Next, lay the lamb shoulder on a board and slash the fatty ... Turn the oven down to 170°C (150°C fan) mark 3. Slow-roast for ...