12 Hour Slow-Braised Milk-Fed Lamb Shoulder

Taking a second grade cut of meat, such as the shoulder, and cooking it very slowly will make the meat tender. By applying this principle to a young milk-fed lamb shoulder, the result is an incredibly tender, rich and flavoursome piece of meat. Accompanying the lamb are baby heirloom carrots — the two varieties I’ve used here are from strains at least 100 years old. The white carrots were developed in Belgium and the red carrots are from Japan. Nasturtiums, capers and Spanish arbequina oliv