Shoulder of lamb

Preheat an oven to 180 degrees/gas 4. Wrap the joint tightly in tin foil – two layers if you can – and place it in a roasting tin and roast for three to four hours, until it’s falling away from the bone. Halfway through cooking, take it out of the oven and turn the joint over, season well with salt, pepper and the honey and fennel seeds, and then place it back in the oven.

When it’s done, let it cool, remove the bone and shred the meat, which will have a moreish, caramelised finish in places. If, however, it’s too fatty at this stage, put it back in the oven for another 40 minutes or so, without foil, to let the fat render off.

For a simple roast dinner, serve with crisp potatoes, roasted carrots and parsnips and gravy.

If you can resist eating the whole lot and happen to have some left for the next day, try making the lamb and chickpea salad on these pages.