When it comes to different cuts of lamb, the lamb shoulder is certainly a sought after cut for many — Tasting Table included.

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas 6.

Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender and tasty. For the lamb, score the skin of the lamb lightly with a very sharp knife.

Remove items from your saved list to add more. In this make-ahead dish, the lamb shoulder goes in the oven the day before, and it just needs to be reheated to serve. A crust of buttery almonds ...

Make sure you're signed up to our free newsletter. SIGN UP NOW The meat of the shoulder is even nicer than the leg, I think, so it was a real treat when it was available. When we do our slow-cooked ...

Yes you heard that right! To give your spring feast the ultimate glaze, Charlie Bigham smothers lamb shoulder in a whole jar of marmite. And he’s live in our kitchen today to show us why we ...

Whether it’s for a Sunday roast, family dinner or a lazy long lunch, this lamb shoulder is the ultimate winter dish. The lamb served at Chiswick might not peer back at you from the garden, but Moran ...