Cook’s note: Lamb shoulder has superb flavour and slow baking delivers meltingly tender meat that falls off the bone. A great recipe to use for mutton as well as lamb.
Serves 4 – 6
Heat oven to 220 C (450 F) Gas 7 Cooking instructions Rub lamb with salt and pepper.
Put oil in a high-sided roasting tin or heavy pot big enough to take the lamb. Add onion and garlic and cook over gentle heat until soft and golden, 5-10 minutes.
Remove from heat.
Lay rosemary sprigs in tin or pot and place lamb on top. Pour in wine and stock.
Cover tin or pot with a piece of foil and place in oven. Immediately reduce oven temperature to 150 C (300 F) Gas 2 and leave to bake for 3 hours.
Serve with creamy mashed potatoes and steamed, buttered carrots.