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.

You can use a gravy separator or simply pour the juices into a jug and refrigerate until the fat forms on the surface so you can skim it off.

Leftovers are a bonus and you can serve the meat as is, in a soft roll or toss the shredded meat with some harissa or chipotle chillies in adobo sauce for a spicier take.

Slow-roasted spring lamb shoulder

Serves 6-8

Lamb shoulder, about 2kg
2 cloves garlic, minced
1 tsp sea salt
2 tbsp olive oil
Black pepper
Small bunch of thyme sprigs
1 tbsp sherry vinegar
Chopped parsley, to garnish
Lemon zest, to garnish

Take the leaves from 2 sprigs of thyme – about 1½ teaspoons. Bruise the leaves with the back of a spoon or in a mortar and pestle with the salt, olive oil and freshly ground black pepper. Trim the lamb of excess fat and rub the herb mixture over the entire surface of the lamb. Place on a plate or in a baking dish, cover with cling film and refrigerate for at least four hours or overnight.

When you’re ready to cook the lamb, remove it from the refrigerator and allow it to come to room temperature. Preheat the oven to 220C. Place the remaining thyme sprigs in the bottom of an ovenproof casserole dish, top with the meat, and cook in the hot oven for 20 minutes. Lower the oven to 125C, place a lid on the casserole (or cover tightly with tin foil) and continue cooking until the meat falls off the bone – about 4 hours.

Remove the casserole from the oven and take the lamb out of the pan. Strain the cooking juices and remove the fat. Turn the heat back up to 220C. Pull the meat off the bones and place back in the casserole, discarding the fat. Pour over the cooking juices and the vinegar and place the casserole uncovered in the hot oven for about 10-15 minutes.

Serve the shredded lamb with mash or beans, topped with a sprinkling of parsley and lemon zest.

@juliapleonard