You might ask why I have included another recipe for lamb shoulder in this book. Firstly, because it’s delicious – that goes without saying. And because, with the neck and the belly, it is the tastiest cut – flavoursome, moist and succulent. These are the cuts we use in the restaurant. You can keep the shoulder on the bone if you want, as it is slowly cooked, and the bone will come out very easily at the end. Here I have used basil, garlic and also ginger, the latter being slightly more unusual with lamb but bringing an exotic touch that goes really well. Then the Chardonnay vinegar brings a welcome sweet acidity. Make sure you brown the lamb well first, then reduce the heat and slow-cook the lamb to perfection.