Shoulder of lamb

Preheat oven to full whack. Slash fat side of the lamb all over with a sharp knife. Lay half the rosemary sprigs and half the garlic cloves on the bottom of a high sided roasting tray. rub the lamb all over with olive oil and season with salt and pepper. Place it on a tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with foil and place in the oven. turn the oven down immediately to 170C/325F/Gas 3 and cook for 4 hours - it's done if you can pull the meat apart easily with two forks.

Boil the potatoes, swede and carrots until you can slide a knife into the swede easily. Drain and allow to dry in the steam then smash them up in the pan with most of the butter.

Remove the lamb from the oven and place it on a chopping board. Cover it with tin foil and then a tea towel and leave it to rest. Put a large pan of salted water on to boil. Pour away most of the fat from the roasting tray, discarding any rosemary stalk. Put the tray on the hob and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the tray. Add the capers, turn the heat down and simmer for a few mins.

Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute and then pour into a jug. Add the greens to the pan of boiling water and cook for 4-5 mins just to soften them. drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table and shred the lamb infront of the guests.