Slow-roasted spiced butter lamb shoulder (Mechoui)

1. Soften the butter at room temperature and mix with the crushed garlic, half the cumin, the paprika and half the salt.

2. Make several cuts in the surface of the lamb shoulder with a sharp knife and rub the spiced butter in well, including into the cuts; if you have time, rest it in the fridge for a few hours.

3. Preheat the oven to 160 °C; put the meat in a roasting tin, pour the water underneath and cover tightly with foil.

4. Roast for 3-3.5 hours, basting with its own juices every hour, until the meat is so tender it comes off the bone with a fork.

5. Remove the foil, turn the oven up to 220 °C and roast for another 20-25 minutes until the outside is crisp and deep brown.

6. Mix the remaining salt and cumin and put in a small bowl next to the meat; serve the mechoui pulled apart by hand, with bread.

Tip: Mechoui is originally a whole lamb roasted in a pit oven or on a spit for celebrations; this lamb shoulder version works in a home oven. The cumin salt the meat is dipped into is essential. Let the meat rest for 10 minutes before you touch it.