Rolled Shoulder of Lamb

Open up the shoulder of lamb.

In a dish large enough for the meat, mix together half a bottle of red wine, 35ml water, and the star anise and coriander seeds.

Add the meat to the dish and marinate it overnight.

After marinating overnight, when you are ready to cook the lamb preheat the oven to 140C.

Roll up the shoulder of lamb and tie it tightly with string to keep it in a neat tube shape.

Place the celery, onion, bay leaves, and peppercorns in an oven-proof dish or meat tray.

Place the tied meat on top and pour over half of the marinade plus 75ml stock (chicken or lamb).

Bake the meat in the oven for 2½ hours.

Once cooked, remove the meat from the liquid and let it cool for half an hour.

Remove the string and roll up the meat with heatproof clingfilm into a tight sausage, twisting each end to make it very tight. Puncture the sausage so that the liquid can escape, but keep it tight.

Place the sausage in the fridge for a couple of hours to set.

Strain the cooking liquid and place it in a saucepan. This will be your gravy.

When you are ready to prepare the meal, remove the meat from the fridge and slice it into 10 cm rounds.

Heat the gravy and braise each piece of meat in it to heat through, adding a few diced carrots.

Use the remaining gravy to drizzle over each portion, along with a few carrots and a sprinkle of parsley.

Serve the meat on heated plates with your favorite greens and potatoes.