The main event : Slow-cooked Moorish spiced lamb shoulder with buttermilk and coriander (pictured above)

Serves 6-7

For the dressing

• 1 lamb shoulder
• 50g olive oil
• 3 tbsp smoked paprika
• 4 tbsp coriander seeds
• 2 tbsp ground cumin
• 8 cloves garlic
• 50g red wine vinegar
• 0 black pepper

• 100g buttermilk
• 20g white wine vinegar
• 0.5 bunch fresh coriander

Step 1
Lay out a large double layer of foil and put the lamb on top.

Step 2
Pour the oil over the meat, then rub in plenty of seasoning, the paprika, coriander, cumin and garlic.

Step 3
Then drizzle with vinegar.

Step 4
Massage the spices into the meat.

Step 5
Wrap up the foil to completely cover, then put into the fridge for at least 5 hours, or overnight.

Step 6
Heat the oven to 180C/350F/gas mark 4.

Step 7
Roast the lamb on an oven tray for 2 hours with the foil on.

Step 8
Remove the foil, baste the meat with juices and cook for 1 hour longer to caramelise.

Step 9
Check the meat – you should be able to easily pull the flesh away from the bone.

Step 10
If it is still firm, turn the temperature down to 150C/300F/gas mark 2 and cook for a further 40 minutes.

Step 11
Remove from the oven and let it rest for 30 minutes.

Step 12
Meanwhile, whisk together all the dressing ingredients.

Step 13
Season to taste.

Step 14
Remove the bone, then serve the shoulder whole at the table for people to help themselves, with the dressing.