Castilian roast lamb (Lechazo asado)

1. Preheat the oven to 180 °C.

2. Let the lamb shoulder come to room temperature, pat it dry and rub both sides with salt.

3. Lay the shoulder skin-side down in a roasting tin (traditionally an earthenware dish), spread the top with half the lard and add the garlic cloves, crushed in their skins, alongside.

4. Pour the water into the tin – the steam keeps the meat juicy – and roast for 1 hour, basting 2-3 times with the juices.

5. Turn the shoulder skin-side up, spread with the remaining lard and roast for another 45-60 minutes until the skin is crisp and golden and the meat comes away easily from the bone; if the water evaporates, add a little hot water.

6. Rest the meat for 10 minutes, then serve drizzled with the garlicky pan juices.

Tip: In Castile it's eaten with a simple crisp salad and bread – nothing heavy is needed alongside.