Mix together the garlic, oregano, olive oil and lemon juice in a pestle and mortar with some sea salt and black pepper.
Rub the mixture into the lamb shoulder, pushing it inside the meat. If it's tightly rolled give it a stab a few times with a knife and rub the mixture in.
Let the lamb sit for at least an hour to soak up the marinade.
Peal and chop the potatoes and add them to the bowl of the pressure cooker, add a little water or stock and then place the lamb on top.
Cook on high pressure for 45 minutes and then allow the pressure to release naturally for 15 minutes.
Close the lid and air fry the the contents for 20 minutes, turn the lamb over half way through if required.
Serve the lamb and potatoes in a bowl with some crusty bread to soak up the sauce.
The knuckle end of a lamb shoulder, also known as the shank end, is the portion closer to the front leg. This cut is rich in both flavour and collagen, which means it becomes incredibly tender when cooked low and slow.
The structure of the knuckle end includes a section of the humerus bone and the beginning of the front leg bone, which makes it a visually appealing cut for serving at special occasions. Additionally, the bone adds flavour and helps to cook the meat evenly.
£31.99
Our blade end of a lamb shoulder is a cut that comes from the upper half of the shoulder, as opposed to the shank end, which is situated above the front leg. This section includes part of the shoulder blade, which lends the cut its name.
Rich in connective tissue, fat, and flavour, the blade end is a superb choice for slow-cooked dishes like braises, stews, and slow roasts.
The blade end of a lamb shoulder offers an opportunity to enjoy a traditional, hearty meal that truly celebrates the rich flavours lamb has to offer.
£36.56
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