If you’re intimidated by the thought of roasting a lamb shoulder, I promise ... Just slightly pink and SO tender and juicy. I did baby potatoes and they also turned out perfect.

Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender and tasty. For the lamb, score the skin of the lamb lightly with a very sharp knife.

Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set ...