ROAST OF THE MONTH
PHOTOGRAPH: MAJA SMEND. FOOD STYLING: LOTTIE COVELL. STYLING: OLIVIA WARDLE
This recipe makes great use of one of my favourite joints – lamb shoulder. The meat is cooked gently for several hours until it becomes meltingly tender. Cheesy polenta is perfect for mopping up all those tasty cooking juices, while plenty of colourful vegetables are a wonderful contrast.