Slow-cooked lamb with spring garlic

Shoulder of lamb, a fattier cut than the leg, is perfect for slow cooking with a great deal of onion and fresh garlic (the latter, by the way, is sometimes included in Welsh cawl). The beauty of this dish – you’ll find it all over the Balkans – is that both the bulbs and green tops of the garlic and onions are included and, given sufficient cooking time, melt into the lamb juices to make a rich little sauce.