How to make slow-roasted spring lamb shoulder

Simplicity is key, says Julia Platt Leonard, with this lazy-day lamb that comes with great leftover potential

Beans, parsley and lemon make for a fresh and healthy serving (Julia Platt Leonard)

Spring lamb doesn’t need much – a rub with herbs and garlic and a glug of olive oil does the trick. Instead of a more expensive leg of lamb choose a shoulder.

It likes a quick blast of heat and then lots of time in a low oven, making it the perfect dish for a relaxed weekend meal.

The joint will release fat so do make sure to remove the grease before adding the cooking juices back to the meat.