48 hours before serving:

1. Wash the lamb shoulder thoroughly and pat dry with paper towels. Mix all the spices in a small bowl and sprinkle evenly all over the lamb. Rub the spice mix well into the meat, top and bottom. Place on a large plate and cover with cling film. Pierce a couple of holes in the film for the meat to be able to breathe, Store on the bottom shelf of the fridge.

To prepare the 48 Hour Lamb:

1. Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
2. Line a roasting tray with baking paper. Mix Arrabiata sauce with beer. Place lamb shoulder flat on the paper and pour over the sauce. Cover the dish with foil and cook for for 3-4 hours, checking the meat halfway through and adding some water if necessary. When ready, remove from oven and shred or “pull” the meat apart with a fork. Transfer to an airtight container but allow to cool to room temperature before placing the lid (store in the fridge if not using straight away).

To make the Nachos:

1. Preheat your oven grill to medium-high. Spread a layer of cornchips on a baking tray and top with a handful of cheese. Place under the grill for 2-3 minutes. Remove and top with shredded lamb, any leftover cornchips and cheese. Grill for a further 5 or so minutes until the cheese is melted and cornchips golden.
2. Serve with diced tomato mixed with diced coriander stems, and lots of coriander or parsley leaves. Lime wedges on the side.