Ingredients

• 4 garlic cloves
• sliced
• 2.2kg/5lb whole shoulder of lamb
• skin on
• 2 large onions
• cut into quarters
• 750g/1lb 10oz waxy potatoes
• such as Desiree
• cut into thick 2cm/¾in slices
• 570ml/1pint hot lamb or beef stock
• 3 tbsp lamb fat
• 50g/1¾oz flour
• 450ml/16fl oz hot lamb or beef stock
• 100ml/3½fl oz red wine
• 1-2 tsp redcurrant jelly
• few drops Worcestershire sauce
• gravy browning (optional)

Directions

• Preheat the oven 220C/200C Fan/Gas 7.
• Sit the lamb
• skin side up
• on a board. Using a sharp knife insert irregular holes through the skin. Insert the garlic into the holes.
• Roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20-30 minutes until brown all over.
• Boil the onion in water for 10 minutes
• then add the potatoes and boil for 4 minutes. Drain well.
• Remove the lamb from the tin. Add the onions and potatoes to the tin and mix together. Add the hot stock to the tin
• then put the lamb on top
• with the smooth side up. Cover tightly with foil.
• Reduce the temperature of the oven to 160C/140C Fan/Gas 3 and cook for 3½-4 hours
• or until the lamb is completely tender. Remove the lamb from the tin and put it onto a board. Strain off the fat from the tin into a small bowl. Increase the oven to 220C/200C Fan/Gas7 and put the potatoes and onions back into the oven to brown for 25 minutes.
• Spoon 3 tablespoons of fat from the tin into a saucepan. Add the flour and stir over the heat for 30 seconds. Whisk in the hot stock
• wine
• redcurrant jelly
• Worcestershire sauce and browning. Whisk until thickened and bubbling.
• Carve the lamb and serve with gravy and potatoes and onion. Serve with green vegetables.