Lamb shoulder

Dry brined for 24 hours then covered in garlic, butter and rosemary, roasted at 200c for about an hour until the very centre hit around 55c. Lamb shoulder is a very veritile piece of meat so you can throw it in the oven and not really give it much attention. It's a personal favourite because if the strong lamb taste and fattiness, although a lot of people don't like really fatty meat.