Ingredients (serves 6):

• 1.2 kg lamb shoulder
• 2 tsp celery salt
• 3 Tbsp avocado oil
• 4 sticks celery
• 2 cups dry sherry
• 1 head cauliflower
• 2 heads garlic, cloves separated
• 1 bunch thyme
• 2 tsp Herbes de Provence
• sea salt flakes and freshly-ground black pepper
• 1 bunch cavalo nero leaves
• 2 Tbsp extra virgin olive oil
• 1 bunch parsley leaves, finely chopped
• 3 Tbsp blanched almonds, toasted and chopped
• ½ red onion, finely sliced



Preparation time: 20 minutes
Cooking time: 3½ hours

1. Preheat oven to 220°C. Rub the lamb shoulder with celery salt and 1 Tbsp avocado oil. Place in an oven tray and bake for 30 minutes. Pour in the sherry, cover with foil, reduce heat to 150, and bake for a further 3 hours.

2. Use a small knife to separate the cauliflower florets, then mix with the garlic, Herbes de Provence and remaining avocado oil. Season with salt and pepper, then arrange in a roasting pan and bake for 1½ hours, until golden.

3. Fry the cavalo nero in the olive oil in a pan over a high heat until just wilted, then mix with the parsley and almonds. Season with salt and serve with the cauliflower mix, shredded lamb and onion.