Roast Shoulder of Lamb with Garlic and Rosemary with Redcurrant and Mint Sauce
Shoulder of lamb provides the very sweetest meat of all for roasting.
Although there is more fat, its presence, which is conveniently interspersed between layers of meat, could not have been better designed for cooking purposes. This is because as the heat penetrates it, the fat slowly begins to melt, providing a kind of internal basting process - so that by the time the shoulder is cooked, the fat will have all run out, leaving the meat tender, juicy and succulent.
This recipe is from Delia Smith's Guide To Meat Cookery. Serves 6