"I love a slow-roasted shoulder of lamb, cooked until the meat is falling off the bone," says Brigitte Hafner. "The shoulder has more fat than the leg so I like to cook it until it's well-done and the fat's rendered out, which moistens the meat. Always rest it covered and in a warm place to allow the meat to relax.
"I like this lamb flaked into large pieces with a sprinkle of salt, a squeeze of lemon juice and a drizzle of the fatty juices from the pan. Serve it with flatbread and a crisp salad – something with a bit of acid to contrast the rich meat, like orange, shaved fennel, rocket, sumac and red onion."
