Lamb Shoulder with Bone In

Lamb shoulder is a hard-working muscle marbled with fat and connective tissue, which is exactly why it outperforms the leaner leg for slow cooking: given time, the collagen melts into gelatine and the meat pulls apart, self-basting all the way. Around 25g protein per 100g cooked. Slow roast at 150C for 4 to 5 hours until it yields to a fork, or braise it in a tagine or curry. There is no rushing it; high heat just toughens it. The bone adds flavour and helps it cook evenly, so keep it in. Rest for 20 minutes before pulling the meat. It is the ideal cut for pulled lamb, a slow Sunday roast, birria and rogan josh.