1 x 1.8kg/4lb lean shoulder of lamb
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
2 large carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
30ml/2tbsp golden syrup
300ml/½pint good red wine
150ml/¼pint good, hot low FODMAP stock
Preheat the oven to Gas mark 3, 170°C, 325°F.
Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
Cook the lamb for 3-4 minutes on both sides until brown and transfer to a 2.8L /5pint casserole dish with a lid or a large non-stick roasting tin.
Add the vegetables to the frying pan and cook for 3-4 minutes until brown.
Transfer to the casserole dish or roasting tin.
Add the syrup, wine, stock and rosemary.
Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours.
Turn the lamb over half way through the cooking time.
Serve with creamy mashed potatoes and seasonal vegetables.
Recipe adapted from: Good Food