Easter: José Pizarro's Slow Roasted Lamb Shoulder

I cannot praise this recipe enough, apart from saying it is THE lamb recipe to go for when cooking shoulder of lamb from spring onwards. It's not exactly barbecue weather as it usually is at this time of year but... this recipe is super easy to do in the oven, is delicious with salad and new potatoes, and makes a welcome change from the usual roast leg of lamb with rosemary recipes we start to see at Easter time. Shoulder of lamb is an underrated cut, because of which it is also much cheaper than the leg. The slightly fattier appearance may put people off but slow cooked gently, as in this recipe, the fat simply melts away keeping the joint moist and delicious. Back to the recipe, you simply marinate the lamb in a bottle of white wine, crushed garlic and parsley for 2 hours, before cooking in the oven for 3 hours at 140ºC, basting the meat in its wine infused juices every so often. Click here for José Pizarro's easy to follow recipe and enjoy.