Slow-cooking lamb shoulder in milk might sound unusual, but it is one of those old-world techniques that makes complete sense once you taste it. As the lamb cooks, the milk gently separates into soft, caramelised curds, creating a rich, savoury sauce around the meat. Anchovy adds depth rather than fishiness, while lemon and rosemary bring brightness and balance. It is generous, comforting winter cooking — perfect with roast vegetables, creamy mash, or a crisp radicchio salad.