(Serves 4)

1 whole boned shoulder of lamb, about 1 kilo
Lavender stalks or rosemary
6 crushed garlic cloves
Brine – see recipe
Duck fat, rapeseed oil, peanut oil or grape seed oil – see recipe
Grain mustard
Breadcrumbs
Grated lemon zest, finely chopped parsley and garlic

Put the lamb in a large non-reactive container on top of a few lavender stalks and half the crushed garlic; put the rest of the stalks and garlic on top. If you prefer rosemary, use that instead of the lavender.

To make the brine, use the proportions of 30g of Gozo sea salt to one litre of water, and 15g of sugar. To dissolve it, put the salt and sugar in a large jug. Boil about 100ml of the measured water and stir into the salt and sugar. Once dissolved, top up and mix with the remaining cold water, and pour over the lamb.

I never understand the recipes which require you to boil all the water and then let it cool, which takes far too long. Cover the container with its lid or clingfilm and refrigerate for eight to 10 hours.

Pour off the brine, discarding the lavender and garlic. Dry the meat and put in a fairly snug-fitting container. Cover with melted fat or oil, and put in a very low oven, 75˚C for about 12 to 15 hours. You can cook it overnight.

By this time the meat will be very tender, and will have given off pink cooking juices under the fat. Carefully pour both fat and liquid into a bowl. Line a rectangular or square cake tin, or other similar container, with baking parchment and pack the lamb into it, skin side up, in a single layer. Cover with more parchment, place a piece of card on top, weight down with heavy tins and refrigerate overnight.

Chill the jug of fat and liquid so that you can eventually separate the two, using the cooking liquid to make gravy if you wish.

To finish off the dish, turn it out onto the work top. It will be skin side down. With a sharp knife, cut into four even portions. Brush the top with mustard, scatter on breadcrumbs and lightly press them into the surface. In a large frying pan that will go in the oven, fry the pieces of confit to brown them underneath then put in a hot oven, at least 200˚C, for 10 to 15 minutes to heat through and brown the top.

To serve, scatter on the lemon, garlic and parsley mixture. Salsa verde is also very good with this. And for vegetables, I like to roast chunks of pumpkin and shallots. The lamb is also delicious as a cold dish after its second stage of preparation.

Once you have turned it out after pressing and refrigerating, simply slice it and serve with chutney and crusty bread and butter, or as a salad, with waxy potatoes, tomatoes, olives, capers, herbs, grilled aubergine and courgettes.