SLOW-COOKED LAMB SHOULDER WITH ROASTED CAULIFLOWER AND GARLIC
Preparation time: 20 minutes
Cooking time: 3½ hours
1. Preheat oven to 220°C. Rub the lamb shoulder with celery salt and 1 Tbsp avocado oil. Place in an oven tray and bake for 30 minutes. Pour in the sherry, cover with foil, reduce heat to 150, and bake for a further 3 hours.
2. Use a small knife to separate the cauliflower florets, then mix with the garlic, Herbes de Provence and remaining avocado oil. Season with salt and pepper, then arrange in a roasting pan and bake for 1½ hours, until golden.
3. Fry the cavalo nero in the olive oil in a pan over a high heat until just wilted, then mix with the parsley and almonds. Season with salt and serve with the cauliflower mix, shredded lamb and onion.