Slow-roast lamb shoulder

Slow-roasting makes this lamb deliciously tender, and the shoulder cut is an indulgent yet inexpensive way to feed a crowd.

SERVES 8 PREP 20min COOK 4hr 10min

• 4 tinned anchovy fillets, chopped

• Finely grated zest of 1 lemon

• 3 fresh 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 of fresh mint

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

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

2 Transfer lamb to a board; cover with foil while you make the gravy.

3 Pour most of the fat from the roasting tin (leaving the onions and garlic in place). Put the tin on the hob. Whisk in the cornflour, then the wine and mint (stalks and all). Bring to the boil, whisking frequently (and squishing the onions), until the gravy thickens. Add about 200ml (7fl oz) water and simmer until gravy reaches the desired consistency. Strain; check the seasoning. Serve with lamb.

PER SERVING: CALS 467; FAT 32g; SAT FAT 14g; CARBS 6g GET AHEAD

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