Slow-cooked lamb and potatoes

Fall-apart lamb nestled in a bed of lemony potatoes is what Sunday roast looks like at my place. This recipe is ridiculously easy – just keep the roasting tin sealed very tightly and you are guaranteed juicy, melt-in-your-mouth meat bathed in a light lemony sauce. Shoulder is my preferred cut of lamb for slow cooking because the collagen and fat slowly melt away in the oven, resulting in richly flavoured, tender meat.Read More