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This is delicious served with the spinaci alla Romana, some steamed purple sprouting broccoli or cavolo nero. It's easiest to use a boneless lamb shoulder (ask at the meat counter), but if you can only get one with the bone in, it is easy to deal with yourself. Just cut around the bone with a sharp knife and gently pull it out before rolling the shoulder up and securing with string.
Typical values per serving:
This recipe was first published in April 2009.