A shoulder of lamb is a hefty cut, but it’s cheap and it goes a long way. This method leaves the lamb falling apart, tender from the best part of a day in the oven. It’s very satisfying and relaxing to know that something great is happening in your oven at home whilst you’re out [...]
Black pepper,
Cayenne pepper,
coriander,
garlic,
Hugh Fearnley-Whittingstall,
lamb,
Lamb and mutton,
lamb shoulder,
Meat,
paprika,
slow cooking,
slow food,
slow roasting,
spices 
A pork belly gives a lot of bang for buck. It’s a cheap cut that benefits from simple, hands-off cooking. A few herbs, some salt and pepper and a few hours in a low oven are all you need. First, the joint. A cut from the thick end of the belly weighing between 1 and [...]
