Slow-roasted lamb shoulder

Well, a half-shoulder actually.

All I did was put it in an oven dish, seasoned it with ras el hanout, thyme and chilli flakes, salt and pepper and added in a variety of vegetables; fennel, tomatoes, courgettes and peppers.

Drizzled with olive oil, it was roasted for about two hours or so.

All it needed was a bottle of red wine, some warmed pitta breads and a splash of chilli sauce.

Definitely nicer than a takeaway doner kebab.

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