Roast lamb

Thanks to James Martin for this one!

Try shoulder of lamb this Easter, which gives the best flavour when slow-roasted.

Serves 4

• 1 x 2-2.5kg (4lb 8oz-5lb) shoulder or leg of lamb
• 1 small bunch of rosemary, stalks roughly chopped
• 1 garlic bulb, peeled and separated into cloves
• Salt and freshly ground black pepper

Preheat the oven to 180°C/ fan 160°C/gas 4. Stud the lamb all over with rosemary and garlic cloves, then season and place in a large roasting tin.
Cook for around 3 hours or until the lamb is tender and cooked through. Remove the lamb from the oven and leave to rest for at least 20 minutes while you prepare your vegetables.
Serve with seasonal vegetables. Try roasted carrots or celeriac for a change, or roasted Mediterranean vegetables if you prefer.You can pull the meat apart at the table and it will fall off the bone.

Make sure you rest your lamb after cooking so that the meat is beautifully tender.