Lamb is the protein of choice when it comes to slow-cooking. As always, it’s the secondary cuts that will be your saviour, provided you have a bit of time of your side. Our lamb shoulder with Israeli couscous and labne results in fall-apart meat, so too Shane Delia’s recipe for 12-hour roast lamb shoulder with pistachio and green-olive tabbouleh. There’s also lamb in stews, in braises, in curries – the hard bit will be deciding which recipe to choose.
Slow-roasted lamb shoulder with Brussels sprout slaw
A.jpg?fit=650%2C542&ssl=1)
Sarah Cicolini’s fusilli con ragù di agnello (fusilli with lamb ragù)
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
Phil Wood’s lamb with roast-apple chutney
Roast lamb neck with kale, feta and dill
Shane Delia’s 12-hour roast lamb with pistachio and green-olive tabbouleh
Greek-style lamb shoulder and bean stew
Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves
Shawarma-spiced roast lamb leg with beetroot sauce
Dave Pynt’s buttermilk-brined lamb shoulder with harissa
Iranian-style lamb shoulder with cranberry and pistachio spiced rice
Pinbone’s lamb shoulder ragù with gnocchetti
Rick Shores’ slow roasted lamb shoulder with yellow bean, cumin and chilli
Jonathan Barthlemess’s slow-roasted spiced lamb with tzatziki and lemon potatoes
Eight-hour lamb shoulder with pearl couscous and labne
Twelve-hour spiced lamb shoulder with saffron pilaf
