Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender and tasty. For the lamb, score the skin of the lamb lightly with a very sharp knife.

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I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints.

Heat oven to 350 F with a rack in the middle position. Season lamb on all sides with 2 teaspoons salt and 1 teaspoon pepper.

Recently I popped into one of the few remaining butchery shops to grab a lamb ... of cold meat for the lunchbox dilemma the next day. Smaller households can cut the butterflied shoulder in half ...

Tips: Lamb shoulder is just like pork shoulder: fatty. Use already cut stew meat if that’s easier for you to find. To get whole shoulder, you’ll probably need to visit a butcher. If you’re ...

The Cabot family live and work in Lanmore, outside Westport. Fresh, seasonal foods are their passion, from country markets to ...

sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose. Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center.

Coat a whole beef fillet or 10-12 lamb shoulder chops to serve 4-6. Preheat the oven to 220C and line a tray with baking paper. In a suitable bowl mix all the ingredients except half of the lime ...