When ready, there is no need for carving – the shoulder yields at the suggestion of a fork, falling to soft, glistening pieces. Slow-cooked lamb shoulder is a simple showstopper of a dish that ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need ...

This would work equally well with roasted potatoes, couscous or soft polenta. Place the lamb shoulder in a large cast-iron lidded pot and rub the olive oil all over it. Season well with sea salt ...

For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper ...

Remove items from your saved list to add more. In this make-ahead dish, the lamb shoulder goes in the oven the day before, and it just needs to be reheated to serve. A crust of buttery almonds ...