SLOW-ROAST LAMB SHOULDER

This tender lamb is a luxurious yet inexpensive way to feed a crowd. The slow-cooking leaves you to get on with other things. Hands-on time 20min. Cooking time about 4hr 10min. Serves 8

4 tinned anchovy fillets, chopped

Finely grated zest 1 lemon

3 rosemary sprigs, leaves picked and chopped

2tbsp olive oil

2kg (4½lb) lamb shoulder (on the bone)

1 large onion, cut into thick rings (leave skin on)

5 garlic cloves (in their skins)

FOR THE GRAVY

2tbsp cornflour

100ml (3½fl oz) white wine

Small handful fresh mint

1 Preheat oven to 220°C (200°C fan) mark 7. In a small bowl, mix together the anchovy fillets, lemon zest, chopped rosemary, oil and plenty of seasoning. Next, lay the lamb shoulder on a board and slash the fatty side well with a sharp knife. Rub the marinade all over the lamb.

2 Put your onion slices and garlic in the base of a roasting tin (just large enough to hold lamb). Lay lamb on top (slashed side up) and cover the tin well with aluminium foil. Turn oven down to 170°C (150°C fan) mark 3. Slow-roast in the oven for 4hr, removing foil for the last 45min to allow the lamb to brown. The lamb is ready when you can shred meat off the bone with two forks.

3 When lamb is ready, transfer to a board and cover again with foil while you make gravy (the lamb can rest like this for up to 30min).

4 Pour off most of the fat from the roasting tin (leaving the onions and garlic in place). Whisk in the cornflour, followed by the wine and mint (stalks and all). Bring mixture up to the boil, whisking frequently (and squishing the vegetables), until the gravy thickens. Add about 200ml (7fl oz) water and simmer until gravy reaches desired consistency. Strain and check the seasoning. Serve with the shredded lamb.

PER SERVING 495cals, 36g protein, 36g fat (17g saturates), 3g carbs (0g total sugars), 0g fibre

GET AHEAD Once the lamb is out of the oven, make the gravy. Strain into a clean pan and reheat before serving.