Roasted Shoulder Of Lamb

• Pre-heat the oven to max!
• Score the lamb and poke in the cloves of garlic.
• Place in a roasting pan with a sprig of rosemary underneath, season and give it a good drizzle with olive oil.
• Seal it in which two sheets of foil then place it in the hot oven. Reduce the temprature to 170˙ for three hours.
• After the lamb is cooked, remove tp a platter and get rid of the excess rosemary.
• Drain the pan of excess oil (discard the rosemary) then stir in the plain flour working any lamb stuck to the pan into a paste. Add the stock slowly and dissolve the paste then add the fresh mint and capers.
• Bring to the boil and add the white wine vinegar, stir then decant to a gravey boat.
• Dice, boil and roughly mash the carrots and potatoes with a knob of butter and seasoning.
• Serve with the mash with the cabbage or tops and gravey.