Slow-Cooked Lamb Shoulder with Jersey Royal Potatoes and Rosemary

Preheat oven to 150°C (300°F/ Gas Mark 2).

Season the lamb shoulder generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the lamb shoulder on all sides until browned. Remove from the pan and set aside.

Add the chopped carrots and onion to the pan and cook until softened, about 5-7 minutes. Add the crushed garlic and cook for another minute until fragrant.

Return the lamb shoulder to the pan. Add the red wine vinegar and let it sizzle for a minute, scraping up any browned bits from the bottom of the pan.

Pour in the chicken or lamb stock, ensuring the lamb is mostly submerged (add a little water if needed). Add 2 sprigs of rosemary.

Bring to a simmer, then cover the Dutch oven (or tightly cover the roasting pan with foil).

Place in the preheated oven and slow-cook for 4-5 hours, or until the lamb is falling off the bone.

About 1 hour before the lamb is ready, toss the Jersey Royal potatoes with the remaining 1 tablespoon of olive oil, salt, pepper, and remaining 2 sprigs of rosemary on a baking sheet.

Place the baking sheet in the oven and roast the potatoes until golden brown and tender, about 45-60 minutes.

Once the lamb is cooked, remove it from the Dutch oven and set aside to rest, covered with foil.

Strain the cooking liquid from the Dutch oven into a saucepan. Skim off any excess fat.

In a separate small bowl, whisk together the plain flour with a little cold water to form a smooth paste.

Bring the strained cooking liquid to a simmer over medium heat. Gradually whisk in the flour paste and simmer until the gravy has thickened to your desired consistency.

Shred the lamb shoulder with two forks. Discard any excess fat or bones.

Serve the shredded lamb with the roasted Jersey Royal potatoes, and plenty of gravy.