- Remove your joint from the packaging and bring to room temperature.
- Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
- Choose a large, flameproof casserole with deep sides and tight fitting lid.
- Season the meat with sea salt then sit on top of the Mirepoix and place in the centre of the oven and roast for 25 minutes until nicely browned.
- Whilst the lamb is roasting make the glaze, simply boil the ingredients together until a syrup consistency then season to taste.
- Next, add 200ml chicken stock to the lamb dish and cover with a tight fitting lid and cook for 4 to 5 hours on 140°C for fan assisted or 160°C for ovens without a fan (gas 3), the meat is ready when it is tender, it should pull away easily when pierced with a skewer.
- Remove from the oven, put onto a clean tray ready to glaze.
- Turn the oven up to 200°C for fan assisted or 220°C for ovens without a fan (gas 7).
- Brush the lamb liberally with half the glaze then place back in the oven for 10 to 15 minutes applying more glaze as it roasts.
- For the gravy pass the roasting juices through a fine strainer into a clean saucepan and bring to a simmer, skim away any fat that rises to the surface and reduce until rich & glossy then thicken with a little corn flour mixed with cold water & keep warm.
- Champ mash & Cavolo Nero alongside the gravy made from the roasting juices.
