1. Heat a good amount of the oil in a saucepan over a medium heat. Add the onions and cook, stirring occasionally and being careful not to let them burn, for 20 minutes, until they have a nice colour and are lightly caramelised. Add the rest of the olive oil along with the garlic, lemon peel, lime leaves, za’atar, cumin, chilli flakes and ½ teaspoon ground black pepper. Reduce the heat to low and warm gently for 20 minutes – you are not cooking any more, but rather allowing the flavours to infuse. Remove the pan from the heat and add the mint sprigs, then allow to cool.

2. Rub the lamb shoulder all over with this spiced oil, then leave it in the fridge for a full 24 hours to marinate.

3. The next day, preheat the oven to 210°C (190°C fan). Wrap the lamb shoulder in foil to create a parcel. Make sure there are plenty of layers of foil and that they are all tightly sealed so that the steam stays locked in.

4. Put the foil-wrapped lamb in a roasting tin, then cook in the preheated oven for 45 minutes. Reduce the temperature to 150°C (130°C fan) and cook for another 1½ hours, then drop the temperature yet again to 110°C (90°C fan) and cook for another 3 hours. Switch off the oven and let the lamb rest – do not open the tin foil until it cools.

5. Meanwhile, to prepare the bulghur wheat, put the chicken stock in a small saucepan, bring it to a boil and keep it simmering.

6. Heat the oil in a large saucepan on a medium heat. Add the onion, red pepper, garlic and jalapeños along with 1 teaspoon salt. Cook for 10 minutes, until softened, then add the pepper or tomato purée and cook for 2 minutes. Add the dried mint and spices and cook for 1 minute more, then raise the heat to high, stir in the bulghur wheat and toast it for 1 minute.

7. Pour the boiling stock over the bulghur wheat mixture, making sure there is enough to cover the bulghur with a centimetre or so above to spare. Stir once to level the stock off around the pan, then cover with a lid. Turn the heat down as low as possible and cook for 10 minutes exactly.

8. After 10 minutes, take the pan off the heat and remove the lid. Put a clean tea towel on top of the saucepan, then put the lid back on. Let this rest for 40 minutes.

9. To finish, open the lid, remove the tea towel and fluff up the bulghur wheat with a fork. Stir in the preserved lemon or lemon zest, lemon juice and chopped fresh herbs. Taste to check the seasoning, adjusting with salt and pepper as needed. Transfer to a nice serving bowl, sprinkle the crumbled feta on drop and drizzle with extra virgin olive oil.

10. To serve, open the foil parcel, being careful in case any hot steam escapes. Tip the lamb out into the roasting tin with all the juices from the foil parcel and pull apart into nice chunky pieces. Season to taste, then transfer to a serving platter and bring it to the table with the bulghur wheat. Traditionally, we would also eat this with a yogurt flatbread as a dish made to be shared and enjoyed together.

Recipe is extracted from The Gathered Table: A Taste of Home, compiled by Gather & Gather Ireland, with all proceeds going to the Peter McVerry Trust (€30, ninebeanrowsbooks.com). Read more about the book here.