Slow-cooked lamb shoulder with mint and cumin

This is a feast of a meal, served with something like butterbeans – gently mashed with the cooking juices from the lamb – and a simple green salad. Get the lamb marinating overnight in the fridge, if you can, for the flavours to really seep into the meat – 4 or 5 hours is also fine, though, if you’re planning to eat it on the day of cooking, but you’ll have to get going first thing: it also needs 6½ hours in the oven. If you want to really get ahead, the lamb can also be cooked a day in adv