On the heat. Mild

Ingredients

• 2 kg lamb shoulder, bone in
• 500 ml water
• 3 tbsp lard, or rendered lamb tail fat
• 2 tbsp coarse salt
• 1 head garlic, halved across
• 2 bay leaves
• 100 ml white wine
• Lemon, to finish

Method

1. Rub the shoulder with the fat and salt. Nothing else goes on it.
2. Into a deep earthenware or heavy roasting dish, fat side down, with the water, garlic and bay poured around — not over.
3. 150 °C for 2 hours. Baste with the pan liquid every 30 minutes.
4. Turn it fat side up. Wine in. 190 °C for 45 minutes.
5. Last 15 minutes at 230 °C to blister the skin. Do not let the pan run dry at any point — top up with a splash of hot water if it does.
6. Rest 20 minutes. Traditionally served so tender it is cut with the edge of a plate. Lemon, and a lettuce and onion salad.

Cook's note. Water in the pan is the technique. It steams the underside while the top roasts, which is how you get falling meat and crisp skin from one dish.

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