Blade of Lamb Shoulder Roast

This is a cracking product that suits a long slow cook. Either roasted in the oven or equally as well on the barbecue, a touch of smoke will transform the meat into something completely different. Spiked with garlic, rosemary and seasoned is enough to enhance the flavours but you could also marinade overnight with olive oil or plain yoghurt which too helps the flavours develop and tenderise. Best cooked until tender and falling off the bone then pull from the bone, slam the pulled lamb into tacos and add your favourite salad, slaw and hot sauce for something special.