Slow-cooked shoulder lamb

Method

1 Preheat the oven to 130°C (110°C fan, gas mark ½). For this recipe, you will need a roasting tray or deep cast-iron pot with a tight-fitting lid. In it, brown the seasoned shoulder of lamb all over in butter and olive oil. Take out and set aside.

2 Do not pour away any of the fat, but add the onions, garlic and herbs, and lightly brown them. Pour in the white wine and bring to the boil. Reduce to a simmer and return the lamb to the tray or pot. Season again with salt and freshly ground black pepper.

3 Cover and place in the oven then slow-bake for about 4-5 hr, basting frequently. The pot must not dry out, so add a splash of water if necessary at any point during baking.

4 When the lamb is tender, turn the oven setting up to about 180°C (160°C fan, gas mark 4), lift the cover off and continue to bake for about another 15 min -this will make the lamb skin crisp. Remove from the oven.

5 Leave to cool until just warm - this is the best temperature to serve this dish. The lamb goes really well with Stuffed tomatoes Greek style.