Lamb Shoulder with Raw Vegetable Salad

You can ask your butcher to trim the lamb of any excess fat and the surface connective tissue, called silverskin, or do it yourself with a small sharp knife. You don’t need to get rid of all the fat. Leave a little on to keep the meat moist and add flavour – it will melt away during the long, slow cooking. The garlic and rosemary studded into the meat imparts a delicious flavour and aroma.