• 1 about 1.5kg whole shoulder of lamb
  • 1 clove garlic, crushed
  • 1 glass white wine
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 bunch wild garlic, finely shredded


  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Put the lamb into an ovenproof or casserole dish that it fits snugly. Rub the garlic over the surface and season well.
    Pour in the white wine then put a double layer of parchment over the pot and put the lid on, this will help seal in the juices and steam.
    Put the dish in the oven and then turn the heat down to 160c/fan 140c/gas 3 and cook for 3 hours.

  • STEP 2

    Once the lamb is cooked, whisk the oil, vinegar and mustard together, add the wild garlic and pour in a splash of juices from the lamb pot.
    Serve the lamb and sauce with green veg and steamed potatoes.


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