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Terry Durack’s Slow-cooked lamb shoulder: Rub meat with either a spice mix or a mixture of garlic, lemon and herbs, then leave overnight. Cover with foil and bake for 3 hours at 140-150°C before lowering the temperature to 110°C and baking for a further 3-4 hours until the meat falls from the bone. Remove foil for the last hour and you get the best of both worlds – gelatinous meat that shreds at the touch of a fork, and crusty, almost-caramelised skin.
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