slow-roasted lamb shoulder

SERVES 6–8 PREP 10 mins COOK 7 hours (plus marinating)

3 cloves garlic, crushed 2 tbsp fennel seeds, ground 2 tbsp cumin seeds, ground 1/4 cup (60ml) olive oil 1 tbsp salt flakes 1 tbsp red wine vinegar 1 x 2.5kg lamb shoulder, on the bone

1. Place garlic, fennel, cumin, oil, salt and vinegar in a medium bowl and mix to form a loose paste (if it’s too thick, loosen with a little extra oil or water).

2. Line a large roasting tray with baking paper and add the lamb. Rub the marinade over the lamb, cover with plastic wrap and marinate for at least a few hours (or overnight if possible).

3. Preheat oven to 150°C. Remove plastic wrap from the lamb and add 200ml water to the tray. Cover lamb with aluminium foil and cook for 2 hours. Reduce oven temperature to 120°C and cook for a further 4 hours (topping up water if necessary). Remove aluminium foil and cook for a further 1 hour, allowing the skin to colour and crisp up. The meat will fall off the bone easily once cooked. Allow to rest for 10–15 minutes before serving.