Ingredients

• 1 onion
• cut into 4
• 1 large carrot
• cut into 4
• 2 sticks celery
• roughly chopped
• 2 garlic cloves
• smashed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1.5kg/3lb 5oz boneless lamb shoulder
• 2 tbsp olive oil
• 400ml/14fl oz lamb stock
• 1 large bunch fresh mint
• leaves picked
• finely chopped
• 5 tbsp malt vinegar
• 25g/1oz caster sugar
• 10 King Edward potatoes
• peeled and cut into 2 or 3 pieces (depending on size)
• 50g/1¾oz beef dripping
• lard or vegetable oil
• 500g/1lb 2oz parsnips
• peeled and cut into quarters lengthways
• 4 tbsp sherry
• 4 tbsp clear honey
• 2 tbsp olive oil
• 50g/1¾oz unsalted butter
• 1 savoy cabbage
• thick veins removed
• shredded
• salt and freshly ground black pepper
• lamb gravy
• cooked chestnuts
• grated

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• For the lamb
• place the onion
• carrot
• celery
• garlic
• thyme and rosemary in the bottom of a large
• deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom.
• Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours.
• For the mint sauce
• put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve.
• For the roast potatoes
• put the potatoes into a large saucepan
• cover with water
• add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.
• Meanwhile
• place the beef dripping into a large roasting tray and preheat in the oven.
• Drain the potatoes in a colander and shake around a little to roughen up the edges.
• Add the potatoes to the preheated fat and turn carefully
• or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes
• until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes.
• When the lamb is very tender
• remove it from the cooking juices and allow to rest. Keep warm until ready to serve.
• For the glazed parsnips and cabbage
• preheat the oven to 200C/180C Fan/Gas 6.
• Place the parsnips
• sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes
• turning half way through
• until the parsnips are tender and golden-brown.
• Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes
• then add the butter and stir to coat.
• To serve
• shred the lamb and place on serving plates. Place the roast potatoes
• parsnips and cabbage next to the lamb. Serve with the mint sauce
• gravy and grated chestnuts (if using).