MethodHeat the oven to 160C/fan 140C/gas 3. Pierce the lamb shoulder 20 times and put a clove of garlic in each hole. Season well, transfer to a roasting tin and cook for 4 hours.To make the salsa verde, blend all the ingredients, apart from the oil, in a food processor. Slowly add the oil until you have a smooth sauce, then season. Serve the lamb with roast potatoes, broccoli (below) and the sauce.TryPurple sprouting broccoli with almondsCook 750g trimmed purple sprouting broccoli in boiling salted water until just tender. Drain well then drizzle with a little rapeseed oil, toss with 100g toasted flaked almonds and season.PER SERVING836 kcalories, protein 61.5g, carbohydrate 3.1g, fat 64.3 g, saturated fat 28.5g, fibre 0.8g, salt 0.72 g