Recipe: shoulder of lamb with onions and turnip gratin

‘To compound my Old Testament proclivities, I have cooked this for a long time until it is of a melting consistency’

Forgoing mutton, I have opted for a fine piece of hogget – a lamb born last summer that will have wintered outdoors and developed a pronounced flavour.

Copyright The Financial Times Limited 2017. All rights reserved. You may share using our article tools. Please don't cut articles from and redistribute by email or post to the web.