Slow-cooked, marinated shoulder of lamb makes the sweetest, most delicious of roasts – but shredding the tender meat and folding it into a tomato-based sauce, made piquant with herbs and vinegar and topped with sweet roast baby roma tomatoes, takes it to another level entirely. Toss it through wide ribbon pasta – or a chunky shape like penne – or serve over gnocchi or soft polenta. A final flurry of Parmesan, a nice sharp salad on the side and there’s your midweek Italian fix sorted.