Lamb shoulder is quite a fatty cut ... Drizzle with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3.

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

Lower the heat to 150oc and roast for a further 3 hours or until fork tender. Rest the lamb and then shred it, discarding any pieces of fat, and mix into the juices and vegetables with the parsley.

Since we hardly get boneless lamb in Fiji and the boneless lamb being expensive we use lamb shoulder chops, lamb shanks or lamb neck for our lamb curry.