Confit milk-fed lamb shoulder with mild spices

Preheat the oven to 120℃/gas mark 1/2

Heat a large frying pan over a medium heat, season the lamb shoulders with salt and pepper then colour each one in the pan until golden brown

Transfer to a large, deep baking tray and cover with the cumin, ras el hanout, herbs and garlic

In the same pan, colour the carrot and onion until caramelised, then add to the tray with the shoulder

Wash the potatoes and add to the baking tray. Cover the ingredients with the olive oil and cook in the oven for 4 hours

While the lamb is cooking, prepare the vegetables. Bring a large pan of salted water to the boil and peel the asparagus and carrots

Blanch the asparagus for 3 minutes, then refresh immediately in iced water. Repeat this process with the peas for 1 minute, the spring onions for 2 minutes, the carrots for 3 minutes and finally the broad beans for 2 minutes. It is important to blanch the broad beans last as they will discolour the water and affect the flavour of the other vegetables

Drain the vegetables, dry on kitchen paper and reserve

When the lamb is cooked, carefully remove from the tray and drain in a colander with the potatoes and garlic. Reserve the oil, as it can be reused

Place the roasting tray over a medium heat and deglaze with the chicken stock, reducing until a sauce consistency is achieved

Foam the butter for the vegetables in a frying pan with some salt and pepper, add the blanched vegetables and cook until nicely coloured. Finish with the cumin

To plate, arrange the vegetables, potatoes and garlic on two large serving dishes and place each lamb shoulder on top. Drizzle with the sauce and serve