Slow-cooked Lamb Shoulder

When I was travelling in Spain many years ago, I ordered a lamb dish at a small club. When it came out, it was this tiny little lamb shoulder — but it was one of the best things I’ve ever eaten. This recipe pays homage to that moment: slow-roasted, fall-apart lamb packed with lemon, garlic and oregano. A dish best served simply, shared with friends and a squeeze of lemon.