An easy, leave-to-cook, crowdpleasing centrepiece with a warm, orangey aroma, served with red onion sumac salad and a burnt chilli and orange relish

If there is one thing we love, it is a low-effort, high-impact dish, and if it can feed a crowd, even better. This one is a triumph of the genre: all the lamb shoulder requires from you is a quick (but potent) marinade and a long, leisurely soak in the oven with an occasional baste. The salsa joins it in the oven – indeed, on the same tray – and just needs some coarse chopping afterwards, leaving you plenty of time and energy to prepare a sharp, colourful, showstopping salad.