Herbed shoulder of slow-cooked lamb and veg

Ingredients

• 50g butter
• 2 tbsp of rapeseed oil
• 2 onions, peeled and cut into wedges
• 2 cloves of garlic
• 2 leeks
• 4 carrots
• 2 tbsp of flour
• 1 tsp of Worcestershire sauce
• Shoulder of British lamb, whole or boned and cut into chunks
• 1 bay leaf
• 300ml of vegetable stock (1 veg stock cube made up with water)
• Half a butternut squash, peeled and chopped into chunks
• Salt and pepper
• Sprigs of thyme
• Sprig of rosemary
• Fresh mint and lavender
• 4 large potatoes, peeled and thinly sliced into discs

Method

1. Preheat the oven to 180 degrees.
2. Put the oil into a cast iron casserole or thick bottomed pan and sear the meat with the onions and leeks, then cook until the onions and leeks have softened and the meat has browned.
3. Add the crushed garlic and cook for a few more minutes.
4. Add the carrots and butternut squash, cover with the stock and add the Worcestershire sauce, then season well with salt and pepper.
5. At this point, if you are not using an ovenproof dish or pan, move the meat and vegetable mixture into the dish you will be baking it in.
6. Add the herbs and then spread the thinly sliced potatoes over the meat mixture, brush the top with butter and then cover with a lid or foil.
7. Put into the preheated oven and bake for about two hours.
8. Take off the foil or lid and turn the oven up to 190 degrees and cook for a further 10 minutes or until the potatoes are golden and crispy on top.