Shoulder of Lamb, boned and rolled
A generous cut with depth to it. This is where lamb shows its character. The marbling runs through the meat, and with time and low heat it softens, loosens, and turns rich.
Boned and rolled for ease, it holds together in the oven, then falls apart when it is ready. A good choice when there are a few of you round the table, or when you want something that will carry on into the next day.
How to cook and serve
Score the fat and season well with salt, pepper, and a handful of herbs. Keep it simple. Roast low at 150°C for 3 to 4 hours until the meat gives way easily. Let it rest before carving, or pull it apart and serve it as it comes.
Good with roast vegetables, soft potatoes, and a spoon of mint sauce. The leftovers are half the point.
