Spanish-style slow-cooked lamb

Preheat the oven to 200°C, gas mark 6. Put the onions in the base of a large roasting tin, drizzle with the oil and season. Rub the lamb shoulder with the paprika; season and sit on top of the onions. Pour the sherry (or water) into the tin, drizzle the lamb with the honey and tuck the oregano sprigs underneath. Cover with foil and roast for 30 minutes, then reduce the oven temperature to 150°C, gas mark 2 and roast for a further 3 hours.

Uncover and baste with the juices, then roast for a final 30 minutes or until tender and sticky, ensuring all surfaces are thoroughly cooked and nicely browned. Rest the lamb in the cooking juices for 15 minutes.

Spoon off the fat from the lamb resting juices, then transfer the meat to a serving platter with the contents of the tin; carve and serve with the new potatoes and runner bean salad.