INGREDIENTS
by Jane Hornby

A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious slow cooker alternative to Thai green curry.

Main course

Preparation

It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large pieces. A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness.