Remove your joint from the packaging and bring to room
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
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
Whilst the lamb is roasting make the glaze, simply boil the
ingredients together until a syrup consistency then season to
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
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
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
Champ mash & Cavolo Nero alongside the gravy made from the