Slow Roast Shoulder of Lamb

Serves 6
Takes 4.5 hours

This is a recipe that every family should cook. The preparation is so simple and the cooking looks after itself. It needs to be cooked slowly, so pop it in the oven and get on with your day; you’ll return to the most succulent of long, slow roasts that melts in your mouth. The flavour is sublime and the dish perfection.

1. Preheat the oven to 190C. Cut the head of garlic in half and rub it all over the shoulder of lamb, then break it up into cloves in the roasting tin. Add the onions and carrots and place the lamb on top, season and pour on 1.4 litres (21/2 pints) of water. Tent the tin with foil and place in the oven for 30 minutes.
    
2. Reduce the heat to 150C and cook for a further 4 hours. About 30 minutes before serving, remove the foil and allow the lamb to crisp and brown. The lamb will be so tender it doesn’t require carving; the blade should just be lifted out and the lamb spooned from the tin with the vegetables and juices.

1 head of garlic
3kg (6lb 8 oz) shoulder of lamb
6 onions, peeled
8 carrots, peeled
Sea salt
Freshly ground black pepper