• 1 shoulder of lamb, on the bone
  • 2 bulbs garlic, skin left on
  • olive oil
  • 8 tomatoes, halved
  • 6 carrots, peeled but left whole
  • a small bunch sage
  • a small bunch thyme
  • a small bunch rosemary
  • 500g plain flour


  • STEP 1

    Heat the oven to 140C/120C/gas 1. Make deep holes all over the lamb with a sharp knife then fill each cut with a whole garlic clove, pushing it right in. rub all over with olive oil and season really well. Put a large, wide pan or sturdy roasting tray over a high heat and, when it is really hot, sear the lamb all over to get a really good colour on all sides.

  • STEP 2

    Transfer the lamb to an ovenproof casserole dish with a lid big enough to contain the whole shoulder. Put the tomatoes, carrots, sage and thyme in the bottom then sit the lamb on top. Lay the rosemary over the top and season well.

  • STEP 3

    Mix the flour with enough water to make a pliable dough then roll into a sausage shape and wrap firmly around the casserole rim where the lid meets the base.

  • STEP 4

    Put the casserole in the oven and cook for 4 hours then turn the heat up to 160C/fan 140C/gas 3 and cook for another hour.

  • STEP 5

    Crack the dough and lift off the casserole lid – be careful of the steam – and serve the lamb and vegetables with the casserole juices.


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