Some might say that slow cooking lamb is not the best thing to do when moving flat that day – but I beg to differ. Due to my incredible forethought[some may even say prescience] when I managed to lock myself out of my new flat approximately 2 hours after living there, I trotted off happily back to my old flat, where I had this baby waiting in the oven for my lunch.

Aside from being delicious, it’s also an incredibly useful thing to have in the fridge – use to fill pittas, eat with jacket potatoes, or simply reheat and eat with a fork when recovering from traumatising experiences – such asgetting your card declined in a supermarket. Oh yes. It’s been a busy week. Recipe after the jump.

Boned[or even unboned, whichever you can find] lamb shoulder
Ras el-hanout spice mix
Garlic
Tin of chopped tomatoes
Red onions, quartered
Salt and pepper, to season

This really is very simple – and infinitely adaptable. It would probably go really well with some butternut squash slow cooking in here too, but I used whatever food I had still in my fridge – ie not much.

Rub the lamb with the ras el-hanout mix, and stick crushed garlic cloves wherever you can in the meat. Leave to marinate in the fridge for a couple of hours, or until you’re ready to use it.

Place it in a dish, along with the red onions and tin of tomatoes. Season well, then cover with a double layer of foil, secure tightly, and cook in the oven at around 160 degrees Celsius for two and a half to three hours.

Bring out of the oven, and shred the lamb with two forks – it’s that soft. Check the seasonings, adjust to taste, and voila! Your adaptable lamb dish is ready.