In short, we trimmed, seasoned and smoked this lamb shoulder until we reached an internal temperature of around 160F/70c which took around 4 hours. Then we wrapped it in foil until it reached an ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need ...

Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set ...