Tom Kerridge cooks slow-cooked lamb shoulder with garlic and boulangere potatoes on Saturday Kitchen.

Tom says: “This is a great dish to cook when you have friend over – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.”

The ingredients are: 3 medium onions, thinly sliced, 6 large waxy potatoes, peeled and thinly sliced, 1 bunch thyme, leaves picked, salt and black pepper, 1 whole lamb shoulder, 1 garlic bulb, peeled and separated into cloves, 568ml chicken stock and cooked French beans (or other green vegetables), to serve.

To prepare the dish, preheat the oven to 130C.

In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.

Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.

Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.

Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.

When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.

Serve with French beans (or any green vegetable of your choice).