Stuffed Lamb Shoulder with Wild and Black Garlic vouchers then roast at 200°C for

then roast at 200°C for 20–25 minutes for medium-rare

which gives the meat a clean

The cure is simple and honest

Roast at 170°C for 2 hours

Tender meat with a layer of crisp crackling on top

Stuffed Lamb Shoulder with Wild and Black Garlic vouchers then roast at 200°C forStuffed Lamb Shoulder with Wild & Black Garlic Lamb and Easter have long gone hand in hand. A time for gathering, for a slower roast, and a delicious bit of lamb and drinks with friends and family. The shoulder is a hard working cut, full of flavour and well suited to slow cooking. As it cooks, the fat renders and the meat softens, taking on the depth of the garlic running through it. The wild garlic brings freshness. The black garlic adds a gentle