In a deep, thick-bottomed pan, heat a little oil until very hot.
Season the lamb and put it in the hot pan, sealing the meat until browned all over. Transfer to a large ovenproof dish (with lid).
Peel and slice the onions and pop them into the same pan to sweat for 2 minutes.
Add the whole garlic cloves then pour in the vinegar to de-glaze the pan. Tip the pan liquid over the meat in the oven dish and add the bay leaves, redcurrant jelly and wine.
Bring all the stock to the boil in the same pan and pour over the lamb. Cover with the lid.
Put the dish into an oven heated to 160°C and cook for 4 hours.
Once the lamb is soft, remove it from the stock and leave to rest for 30 minutes.
Meanwhile, it's time to start thinking about your roasties. If making these from scratch follow our homemade roast potatoes method below. Alternatively if using our frozen roast potatoes, pop them onto a tray and cook in the oven at 180°C until the potatoes are crisp, golden and hot in the middle. This should take about 30-35 minutes so time this for when you want to serve the lamb.
Drain the stock through a sieve and reduce it in a pan until the sauce has thickened.
Carve the lamb into quarters and put it back into the rich sauce. Chop the fresh mint leaf and sprinkle over the lamb before serving with the crisp roast potatoes and parsnips, if using.
Pre-heat the oven 220°C/Fan 200°C/Gas Mark 6. Put the goose fat into a roasting tin and heat in the oven until it's really hot.
Peel the potatoes and cut each into even sized pieces.
Put the potatoes into a large saucepan of cold water with a pinch of salt and bring to the boil. Parboil for 5 minutes, then drain well and toss back into the pan to roughen the edges.
Carefully place the potatoes in the hot oil covering evenly.
Roast in the oven with the rosemary for about 45 - 50 minutes or until the potatoes are crispy on the outside and soft in the middle. Turn over half way through the cooking.
Remove from the tray and drain on kitchen paper.(Don’t cover if you're keeping them warm before serving).
Serve with a sprinkling of salt.
For the parsnips
This dish takes time but not too much effort and we promise it’s worth the wait!
Preparation: 20-25 mins
Cooking: 240 mins
1.2kg shoulder of lamb (de-boned)
4 cloves of garlic
50ml red wine vinegar
4 bay leaves
50g redcurrant jelly
200ml white wine
1 litre beef stock
1 litre chicken stock
20g fresh mint
1/2 bag Albert Bartlett Rooster Potatoes or 600g Albert Bartlett frozen roast potatoes
100g goosefat (for homemade roast potatoes
3 sprigs of fresh rosemary (for homemade roast potatoes)