You will need...
- 1 shoulder of lamb (or leg if prefered)
- 1 whole garlic bulb
- 40g of Garden mint glaze per Kg of lamb
- Sea salt and freshly ground black pepper
- Lots and lots of fresh of rosemary stems
- Pre-heat the oven to its highest setting.
- With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the fat.
- Using plenty of salt and pepper, season the lamb on both sides, ensuring you get plenty into the slashes you have made.
- Coat the lamb in mint glaze using 40g per kg of meat.
- Smash the garlic bulb to separate all of the cloves and place half of them, unpeeled, in the base of a suitable sized roasting tray.
- Distribute most of the rosemary stems evenly into the base of the tray.
- Sit the meat, skin-side upwards, into the roasting tray and place the remaining garlic cloves on the top of the skin, together with the remaining rosemary stems.
- Cover with 2 layers of tin-foil and fold the edges over the edge of the roasting tin to ensure a good seal.
- Place the joint in the oven on the top shelf and instantly turn the oven down to 160° C (325° F - gas 3)
- Leave to roast slowly for 4 hours.
- After 4 hours, remove the lamb, together with the garlic, and put the meat on a pre-heated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with your choice of sauce.