Pot-roasted shoulder of lamb cooked in buttermilk with roast pears & potatoes

You can also use a leg of lamb for this recipe, but I do prefer the shoulder as it stays moist due to the fat coverage. I also find the leg sometimes to be a little stringy when cooked for a long period. Besides its probiotic values, buttermilk also helps to tenderise meat.

The buttermilk will eventually curdle and separate during cooking. These curds, if left alone, can be gently spooned on top of the lamb during the final 30 minutes and then caramelised at a higher temperature; they will become little pillows of cream. The acidulated flavour from the whey is a perfect foil for the rich lamb, and the balance with the sweet young pear is a match made in heaven.