BRAISED LAMB SHOULDER
ANTHONY WALSH: This is a spectacular centrepiece. And at a family gathering it’s fun to have stuff that makes everyone jockey for position. The seasoning has brightness and depth, with lots of acid and tannins from the pomegranate. I just love that profile: cumin, coriander, a little bit of spice. You can be taken aback by its brightness, but lamb shoulder is rich, so the seasoning really cuts into it. You can use shank or neck, but it’s easiest to do with a shoulder because it’s one big joint with lots of meat. The recipe is straightforward: you braise it, blast it hard in the oven and away you go. You’ll have the best shawarma the next day. looks like. It would often be served at a celebration or wedding. It’s usually chicken, a farm hen. Or it can be seafood or game meat. But not usually all together. This fricot is very much a hearty fall dish. I like the smoked oyster—it adds depth.