slow cooked shoulder of lamb

I like it, but only if it’s roasted enough for all the fat to have disappeared. I love the really crispy bits.

I'm doing lamb shoulder (diced) in the tagine today. It's a loosely Moroccan recipe, with cumin, coriander, cinnamon, preserved lemon, apricots, carrots, onions and gravy using water and tinned tomatoes, thickened with a little flour. All thrown into the pot together and left to cook slowly for 3 or so hours. I will serve it with couscous flavoured with apricots, sliced almonds, cumin and coriander. It's a tasty dish, and just the thing for a wet, cold Sunday ?.

That sounds great Mapleleaf and will try another time.

Went for the classical way, just rubbed sea salt, pepper and a few chilly flakes in the skin and cooked at 150 for 4 hrs on a rack, with roast mixed veg separately. Went down a treat- and only a few bit left- so no shepherd's pie tomorrow.

Thanks all.