I tried roasting a shoulder of lamb this week, inspired by Mrs. Beeton's classic recipe. I found the simplicity delightful—just lamb and a pinch of salt. I was surprised by how much the constant basting mattered. It was a bit of a dance, but it made the lamb incredibly moist and tender. The crispy, slightly charred skin was a revelation; it was like the best part of a roast chicken, but with that rich lamb flavor. This recipe is perfect for a weeknight cook who wants to feel like they've made something special without too much fuss. The mint sauce was a lovely touch, cutting through the richness of the lamb. I served it with some simple peas and a side salad, just as Mrs. Beeton suggested. It was a comforting, hearty meal that felt both nostalgic and satisfying. The best part? Leftovers for sandwiches the next day.