Brent Castle shares one of his favourite recipes with readers: Confit Shoulder of Pure-bred Shetland Lamb with Fennel, Garlic and White beans Serves 12 Ingredients 3 shoulders lamb [boned and trimmed of excess fat] 6 cloves garlic, finely sliced Sprigs of fresh thyme & rosemary 1.5kg/3lb 5oz goose fat To serve the next day: 200g/7oz onion, chopped 200g/7oz leek, sliced 200g/7oz carrot, chopped 100g/3.5oz celery, chopped 1 litre/13/4 pints lamb stock [made from any meat trimmings & shoulder bones] 500g/1lb 2oz cooked, fresh white beans 4 heads of fennel, finely sliced 6 cloves garlic, finely sliced Juice of 1 lemon, Salt & black pepper Method Open out the lamb shoulders, dot evenly about with garlic and herbs, season, roll neatly and tie with strong butcher's string. Seal the lamb shoulders all over in a large hot pan and place in a deep roasting tray with hot goose fat. Cover with tin foil. Cook for four hours at 150°C/300°F/gas mark 2. When cooked, pour off the fat into a metal bowl and refrigerate lamb and goose fat as soon as possible. The next day, for service [note the goose fat will have permeated through the lamb and it will now have set hard]: Remove string and trim the lamb into neat cylinders, cut across into four portions per shoulder, wrap each portion in loose foil [keep the trimmings they make great old-fashioned style shepherd's pie]. Remove the goose fat from the top of the meat jelly and reserve for repeat use. Brown the onions, carrots, celery and leeks in a sauce pan and add the stock and meat jelly. Reduce to a sauce consistency and keep warm on the side. Cook the sliced fennel and garlic with olive oil in a covered pan till nicely soft and season with a little salt, pepper, parsley and lemon juice. Fold in the cooked fresh beans and keep warm on side. Reheat the lamb portions in a hot oven for 15 minutes. To serve, assemble the lamb on top of the fennel/beans with a few choice small vegetables. Spoon around the deeply flavoured gravy and serve.