Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas 6.

No I wasn¹t too brilliant at gravy at first either, but it may help to know that good gravy making is not a gift like, say, green fingers. It just something you have to know a little bit about.

For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper ...

The weekend's in sight and Phil Vickery's taking the stress out of the kitchen. He's all about maximum taste and minimum fuss with his one-pan lamb shoulder with Bramley apple mint glaze roast ...

If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...