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It’s not often that I cook a large cut of meat; I find it quite intimidating. Likewise, it’s not often that I follow a recipe to the letter but I did both a couple weekends ago. This recipe had been sitting in the back of my mind for ages, ever since I watched it on slow roasted lamb shoulder and it looked foolproof. It turned out fabulously – the lamb falling off the bone at the slightest tug and the meat so soft it needed little chewing. The mint and caper sauce was tart and brilliant alongside; I expected the mint to be a bit too harsh but it had mellowed in the heat. Really, you’ve got to cook this as it’s almost effortless and the results are excellent. And don’t throw away the roasted garlic – beautifully gooey!
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