Break up the wet garlic ... salt on the lamb already). Tip into a roasting tin and add the rosemary, cumin and paprika. Place the lamb on top. Cover with baking parchment and roast for 2-3 hours ...

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting ... For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting ...

It makes it's own gravy, you've got super soft meltingly tender meat, and those crisp potatoes that soak up all of the lamb ...

Heat the olive oil in a casserole and fry the lamb in batches until brown. Remove the lamb to a plate and set aside. Add the onions, garlic ... put in the bay leaves, rosemary, tomatoes, white ...