you'll need a 1.4kg/3lb lamb shoulder joint. Rub with a little oil, cover the tin with aluminium foil and roast at 180C/160C Fan/Gas 4 for 4-5 hours, or until the meat is very tender.
Next, tender lamb shoulder was accompanied by ptitim pasta, preserved lemon and tahini yoghurt, while baked sweet potato was doused with the Yemeni hot sauce zhug and tempered with cooling crème ...
Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...