On the heat. Mild

Ingredients

• 2 kg rolled lamb shoulder
• 2 tbsp coarse salt
• 1 tbsp black pepper
• 2 tbsp butter, softened
• 500 ml water
• — TO SERVE
• Pilaf with orzo, or flatbread
• Sumac onions · long green peppers

Method

1. Rub the shoulder with the butter, salt and pepper. That is the entire seasoning, and it is deliberate.
2. Sit it on a rack over a deep tray with the water in the tray below. The water keeps the drippings from burning and steams the underside.
3. Cover the whole tray tightly with foil. 140 °C for 5 hours.
4. Foil off. 230 °C for 30 minutes, basting twice with the tray juices, until the outside is dark and blistered.
5. Rest 25 minutes. Cut the netting off.
6. It should pull apart in long strands with a fork. Serve with the tray juices skimmed and poured over.

Cook's note. Salt, pepper, butter and time. This is the recipe to make when someone tells you good food needs a long ingredient list.

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