1 pre-boned shoulder of lamb (approximately 4lb in weight)
Salt and freshly ground pepper
Olive oil
10 shallots
15g fresh thyme
15g fresh rosemary, chopped
6 garlic cloves, peeled
70ml white wine

Preheat oven to 180°c

Rub the inside of the lamb with one halved garlic clove, then season with salt and pepper.

Place 5 pre-roasted shallots, and ½ of the thyme and rosemary into the interior cavity of the lamb.

Roll the lamb back together and tie into shape.

Place onto Pyrex roaster with rack. Season outside of lamb with salt and pepper and drizzle with olive oil.

Put into preheated oven, for a total of 95 minutes (20mins per lb, plus 15 minutes over).

Halfway (45 minutes) through cooking, add the remaining peeled shallots and garlic to the base of the dish to cook in the meat juices. Place the remaining rosemary and thyme onto the lamb and then baste the lamb with the juices.

Put back into oven until cooking time is complete.

Remove from oven. Reserve the garlic, shallots, and herbs.

Drain off the meat juices, and then pour 70ml white wine into base of dish to loosen the remaining residue and caramelisation from around the dish.

Pour the white wine mixture into a saucepan, heat through and use to make a gravy in the normal manner.

Serve with a selection of vegetables and the reserved shallots, garlic and herbs.