Spring lamb sliders (braised lamb shoulder)

Season the shoulder generously on all surfaces with kosher salt and black pepper.

Brown in a Dutch oven over high heat in a little vegetable oil, meat side down 4 to 5 minutes, then the bone side 4 to 5 minutes.

While the second side browns, add the roughly chopped onions and garlic around the lamb until they soften and turn translucent.

Add chicken broth, apple cider vinegar, honey and red chili flake and stir together.

Cover and braise in the centre of a 325F oven about 3 hours, until fork tender and the shoulder blade pulls out clean.

Spoon off the excess fat (or chill overnight and lift it off); pull the meat apart, discarding bones.

Heat the meat in a saucepan over medium with the pan drippings, heated and strained in; bring to a simmer.

Stir in a big pinch of sliced fresh mint and adjust the salt.

Pile onto slider rolls toasted in olive oil; finish with chili flakes and fresh mint and skewer.