This dish is fantastic for a summer dinner. It really ends up as shredded lamb shoulder; you can cut the lamb with a spoon but I like to shred it off the bone and have a little spicy tomato relish and some fresh salad to serve with it. The shoulder is perfect for this recipe as it has so much connective tissue; you would be hard pressed to find a lamb dish with more flavour. You can use ground spices for this dish, as indeed you can for many others, but you will get a better result if you use whole spices and roast them and grind them yourself. At the very least, try to buy small jars of spice and replace them every six months. Fresh is best.