This is a classic combination of flavours that always tastes amazing. The potatoes are particularly good after being cooked in the lamb juices and wine. Don’t worry about overcooking, with the lid on it should just keep improving. You may have to hacksaw a corner off the shoulder bone to make it fit – or just use a deep oven dish and use foil as a lid when needed.
- Make 10-20 incisions through the joint and stuff with rosemary and garlic. Smear with olive oil and season well.
- Cook the whole shoulder uncovered in a large open casserole for 20 mins at 220c+.
- Remove the pan from the oven and move onto the hob. Pour in a whole bottle of white wine, bring to the boil and reduce by a quarter.
- Add half a pint of good lamb (or chicken) stock, cover and cook in the oven at 150c for 2 hours.
- Carefully remove the lamb from the pan and pour off the juices and reserve.
- Cover the base of the now empty pan with potatoes, either whole (peeled) or thinly sliced in many layers with some onion and seasoning between layers (potatoes boulanger).
- Place the joint back on top of the potatoes, pour over the juices, re-cover and cook for another 2 hrs.
- Serve straight from the casserole.