Slow cooked Lamb Shoulder Weber

The acid in the red wine vinegar tenderises the meat and combined with the long slow roasting time turns it into the most incredible melt in the mouth experience. I find that eating this dish makes me want to channel my inner cave woman, leather loin-cloth and all. (I once went to a party as one, I have pictures to prove it.) There’s something positively primal about standing over the pan picking the flesh apart and dipping it into the fat before eating it (I highly recommend this). I don’t do this very often, but it’s something I enjoy when I do. Or perhaps this is an endeavour that is just plain uncivilised, something that the ancient Greeks wouldn’t have approved of in the least. But then again, who cares? They’re not around to see, so go ahead, do it anyway.

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