Whisky lamb shoulder

 Serves 4

4 tsp vegetable oil
2 tbsp runny honey
5 tbsp whisky (preferably single-malt Scotch)
A big pinch of fresh rosemary
A splash of apple cider vinegar
Salt and black pepper
Bone-in shoulder of lamb (around 1.5kg)

1 Mix the vegetable oil, honey, whisky, rosemary, cider vinegar and some salt and pepper in a large mixing bowl. Add the lamb and coat it in the marinade.

2 If you have a large, sealable food bag, move the meat and all the marinade to the bag and seal with as little air inside as possible. Place in the fridge to marinate for at least 2 hours, ideally overnight.

3 Preheat the oven to 160C/Gas 3. Remove the lamb shoulder from the bag, reserving the marinade. Place it on a large piece of foil. Pour all the marinade over the top and fold up the sides of the foil; scrunch it together to seal the meat. Transfer to a roasting pan.

4 Place in the preheated oven and roast for at least 2½ hours, but ideally 3 hours for really tender meat.

5 Lift the meat out of the foil, but make sure you reserve the juices for gravy. Serve with your choice of sides.

For the leftovers: 

Leftover whisky lamb shoulder wrap 

Serves 2 Prep 5 mins Cook 15 mins

• 1 aubergine 
• 2 tbsp olive oil 
• 2-4 Greek flatbread wraps 
• 2-4 tbsp natural yogurt 
• 2-4 tbsp redcurrant jelly 
• 2-4 handfuls of baby leaf spinach 
• 100g feta
• Hot sauce
• Seeds of 1 pomegranate
• Red onion rings, quick pickled
• 300-400g leftover roast lamb (from Whisky lamb shoulder), torn into pieces 

1. Slice the aubergine into 5-mm-thick slices. Heat the olive oil in a ridged griddle/grill pan or frying pan over a high heat, then fry the aubergine slices, in batches if necessary. Once cooked, transfer to paper towels to soak up the oil. Leave the pan over the heat. 

2.Heat the flatbreads in foil parcels just to warm through in the oven. To serve, spread the yogurt and redcurrant down the middle of each flatbread. Lay the aubergine and lamb on top and sprinkle over the spinach, red onion, pomegranate and feta. Fold the sides over the middle to make a wrap. Add hot sauce as desired.