Authentic Brecon Roasted Lamb Shoulder

Score a shoulder of mountain-grazed Welsh lamb and stud with cloves of garlic and sprigs of wild thyme. Rub with sea salt and oil.

Slow-roast at 160°C (320°F) for 4 hours until the meat is incredibly tender and literally falling off the bone.

Baste periodically with the pan juices and a splash of ale (optional).

Rest for 20 minutes before pulling or carving.

The ultimate rustic Sunday roast from the Brecon Beacons highlands.