Slow-cooked shoulder of lamb with chilli jam and rosemary

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Put the lamb in a roasting tin. Make incisions all over the meat, then pull off and insert small sprigs of rosemary into them. Scatter the remaining rosemary around the lamb.
2. Drizzle the lamb with olive oil and season with plenty of sea salt and black pepper. Pour the wine around the lamb and cover the tin with a large sheet of foil. Roast for 3 hours. Remove from the oven, lift the foil and scatter the garlic cloves around the lamb. Close the foil again, return to the oven and cook for a further half an hour.
3. Take the lamb out of the oven, remove the foil, then pour off the juices into a bowl. Spread the lamb with the chilli jam, then return to the oven for a further 30-40 minutes until tender and sticky. Remove the lamb and the garlic to a warmed serving platter to rest for 20 minutes and garnish with rosemary sprigs.
4. Meanwhile, skim the fat from the reserved meat juices, then pour into a pan. Bubble over a medium heat until thickened, then serve with the lamb.