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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

SLOW-ROAST LAMB SHOULDER

A shoulder of lamb or hogget is a winter treat that’s best cooked long and slow. Served with polenta and brightly coloured veg, it brings a little Italian colour to a British winter

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.

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About Delicious Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!