Roast shoulder of lamb gives you the most tender, sweet, delicious meat that just falls off the bone – it's definitely my favourite cut of lamb for roasting. Cooked in this way, you can get everything you want for a good price, feed six people, and have loads of leftovers. Keep the bones and any spare mint sauce for later recipes too.
Roast beef is the ultimate treat, but brisket is your thrifty friend – it's a forgiving, wonderful cut of beef with amazing flavour, whether you go for juicy, carveable slices or shreds of beautiful pulled meat. You can get a 1kg piece from the supermarket, but it's best to get 2kg from your butcher and make amazing things out of the leftovers.
I made this dish up the other day on a kind of Moroccan vibe, when I was mucking about with ways of marinating and tenderizing a neck fillet of lamb, which is a really tasty and cheap cut of meat. I trimmed the meat of all sinews, bashed it flat using a rolling pin, and made 2 incisions down the length of each fillet, but not quite to the end, so it looked almost like a tripod. I then marinated it with lots of spices and herbs and plaited it, to give a contrast between crispy and soft meat…
Moroccan Lamb Stew | Lamb Recipes | Jamie Oliver Recipes