This joint is the perfect choice for carving generous slices. The shoulder has a delicate fine-grained texture with a deep flavour and is perfect for those who prefer slightly less fat with their roast but enjoy a good amount of crunchy crackling. This can be achieved by salting the skin before cooking for the first 15 minutes at 240C. This gives it a good start, then the oven can be turned down to 180C and the meat roasted for 35 minutes for a 1kg joint –with any additional weight cooked for a further 20 minutes per kg. Leave to rest uncovered for 10-20 minutes to allow for easy carving and the juices to settle.