Repeat the basting and return to the oven for the last 30 minutes. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices ...

Put the lamb on top and cover with kitchen foil. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb ...

Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much. Remove from ...