After the new season lamb has passed we will be back to a more mature animal, which in turn has a more pronounced taste. It is more suited to strong accompanying flavours. For long cooking a shoulder is the premium cut and is wonderful cooked with carrots and onions.

Sufficient – for approx 4 persons.
Seasonable – All year

Ingredients
1 shoulder of lamb
1 large onion
2 large sprigs rosemary
2 cloves of garlic
1 pt stock
700g thickly sliced carrots
Casserole with lid or turkey roasting bag.

Cut the rosemary stalk into sections and make incisions into the top of the shoulder with a sharp knife. Insert the sprigs into the meat so it is studded with the herb. Gently sauté off the onions without colour, add the garlic then the carrots just turn them in the pan to coat them. Season then place the lamb on top pour in the stock and put in a hot oven at 190°C. Wait until the meat has taken some colour and then put on the lid and cook for 3 hours.

If you are using the turkey roasting bag place the carrots and onions inside, season the lamb, put on top, fill with stock and seal the bag. Place on a tray and cook for 3–31/2 hours. After this time the meat will be moist and sweet from the carrots the bones will come out clean. Mashed potato is the perfect foil.