Slow Roasted Lamb Shoulder with Hasselback Squash & Balsamic Honey Butter

• Step 1.

Preheat your oven to 300°F (150°C) and line your roasting pan with parchment paper.

• Step 2.

Massage the lamb shoulder with olive oil and rub in a little salt and pepper to season before browning all over in a large frying pan using a medium-high heat... this should take about 10 minutes. Transfer the lamb to a baking tray and cover with foil and cook for 2 hours.

• Step 3.

Meanwhile, melt the butter in a large saucepan over a medium heat. Stir constantly for 2-3 minutes until the butter is bubbling and has turned a golden brown. Remove from the heat and stir in the honey and Balsamic Vinegar.

• Step 4.

Rub the butternut squash halves with oil and add them (cut-side down) to the baking tray, and roast together for 30 minutes before removing the tray from the oven and carefully using a sharp knife to make hasselback cuts into the butternut squash skin... going as deep as you can without slicing all the way through and ending up with multiple pieces! Sprinkle the lamb and squash with the chopped rosemary and drizzle with 1/3 of the Balsamic honey butter. Cover lamb with foil and return the tray to the oven for 2 hours, basting once more half way through and removing the foil from the lamb for the final 30 minutes of cooking.

• Step 5.

Remove from the oven and transfer the lamb to a carving board, drizzling over the remaining Balsamic butter and leaving to rest under foil of 15 minutes before serving.

Dish up 'family sharing style' on a platter with a side of steamed green beans.