Shoulder of lamb

We'll guide you through preparation and cooking techniques to maximise flavour, whether you prefer classic rosemary and garlic or something more adventurous. Pair with hearty root vegetables or a creamy mash, and don't forget a full-bodied red wine to complete the meal.

Cooking instructions:

• Preheat your oven to 160°C (320°F). The aroma that will soon fill your kitchen will be worth the wait.

• Generously rub the lamb with golden olive oil, crushed garlic, fragrant rosemary, and a sprinkle of salt and pepper, ensuring every inch is covered

• Nestle the lamb in a roasting pan surrounded by hearty root vegetables like carrots and onions, adding a splash of stock for moisture

• Allow it to roast for 4-5 hours, basting occasionally, until the meat falls apart at the slightest touch

• Once done, let the lamb rest, then serve it in glorious chunks, drizzled with the pan juices

  
  

Flavour inspiration: Embrace the season with rosemary, thyme, and mint for a refreshing contrast.

Side dish ideas: Pair with roasted root vegetables, velvety garlic mashed potatoes, or a refreshing mint salad to elevate your meal.

The perfect drink: Enjoy a glass of full-bodied red wine, like a Syrah or Cabernet Sauvignon, to complement the rich flavours.