Lamb roast shoulder

Rub it with salt, pepper and rosemary, add a splash of stock or water, then cover tightly and roast at 150°C (130°C fan) for about 4–5 hours. Uncover for the last 20 minutes to brown it; it’s ready when a fork twists easily in the meat.

Bone-in shoulder is a good choice for a slow roast and holds its shape well. Boneless shoulder is easier to carve; ask your butcher to tie it into a neat joint so it cooks evenly.

For a British Sunday roast, serve it with roast potatoes, gravy and seasonal vegetables such as carrots, peas or greens. Mint sauce or mint jelly is a classic sharp contrast to the rich lamb.

Cool the leftovers and refrigerate them within two hours, then eat within two days. Reheat them only once, until steaming hot throughout.

Choose shoulder for slow cooking: it becomes soft and easy to pull apart. Leg is leaner, cooks more quickly and is better for carving into neat slices.

Use a clean food thermometer in the thickest part, avoiding the bone: the Food Standards Agency advises reaching 70°C for two minutes. For a long, slow-roasted shoulder, a fork should also twist easily in the meat.