Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide ...

Cover the tray tightly with tin foil that's been coated in olive oil, then pop it into the oven. Allow the tray to toast for ...

Preheat the oven to 220°C (200°C fan) mark 7. In a small bowl mix together the anchovy fillets, lemon zest, chopped rosemary, oil and plenty of seasoning. Next, lay the lamb shoulder on a board and ...

Preheat the oven to 180°C/350°F/Gas Mark 4. Place the lamb shoulder in a wide roasting tin or oven tray with the skin side up. Score the skin to encourage the fat to run out during the cooking ...

Preheat the oven to 220C/200C Fan/Gas 7. Sit the lamb, skin-side up, on a board. Using a sharp knife, insert irregular holes through the skin. Insert the garlic into the holes. Place the lamb in a ...

Preheat the oven to 160 degrees. Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning ...

Jamie Oliver has a one-pan lamb madras curry traybake that is the perfect meal to make to warm you up on a cold autumn ...

Add 250ml of cold water and re-cover the roasting tin with foil and pop it into oven. The secret to really tender lamb is to roast it low and slow, so you cook this shoulder of lamb for four hours ...

Instructions Heat the oil, cardamom and cloves in a medium saucepan over medium heat. Cook for about 30 seconds until fragrant, then add the onion and fry for a few minutes further. Add the garlic ...