Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours, or until the meat falls away from the bone.

or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large pieces. A boned shoulder is fantastic when stuffed - try ...

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 ...

Next, lay the lamb shoulder on a board and slash the fatty ... Turn the oven down to 170°C (150°C fan) mark 3. Slow-roast for ...

Peel and thickly slice the red onions, keeping the slices whole. Remove the ... to really tender lamb is to roast it low and slow, so you cook this shoulder of lamb for four hours in total.

This slow roasted lamb shoulder is fall off of the bone and sits in a deliciously fresh ratatouille. Serve with roast potatoes for a wonderful Easter lunch. If you need more Easter inspiration ...