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Half shoulder lamb
Slow roasting joint, sized for a smaller table.
£8.50 per kg
Shoulder is the sweetest, fattiest joint on the lamb and the best one for slow roasting, and a half shoulder makes that practical for four rather than eight. Give it three or four hours at a low temperature with garlic and rosemary and it will pull apart with a spoon. Very forgiving — you cannot really overcook it.
Covered at 150°C for 3.5 hours, then uncovered at 200°C for 20 min. Add a cup of stock or wine to the tray so it does not dry out.
Serves 2-3. Allow 300–400g raw per person on the bone.