Set up your EGG at 140°C with the platesetter for an indirect cook. For this recipe, you’ll be using the cast iron grid.

Pierce 10-14 deep incisions into your shoulder of lamb.

Place your anchovies and rapeseed oil into a pestle and mortar with a pinch of sea salt. Work this into a paste.

Rub the entire shoulder with rapeseed oil then your anchovy paste.

Insert pieces of garlic and sprigs of rosemary into the incisions.

Drizzle the shoulder with honey and season with cracked black pepper.

(You can prepare the lamb shoulder up to this point the night before to help the marinade. Make sure to remove from the fridge two hours before your cook.)

Place the shoulder directly onto the cast iron and cook until it reaches an internal temperature of 84C, this should take around 4-5 hours.

Now, open up your EGG, turn over the lamb shoulder to caramelise. You can do this by turning the EGG up to 160°C, and waiting until the shoulder reaches a core temperature of 90C (keep a close eye on your shoulder as you do not want to over cook!).

Take your lamb off the EGG and cover with tin foil. Leave to rest for 45 minutes.

To serve, carve or just pull apart!