Nothing says Easter quite like a mouth-watering, slow-cooked lamb dish.
In the above video, Rich Harris from Scoff demonstrates how to cook a shoulder of lamb with tasty root vegetables.
You can chuck this dish in the oven and leave it for up to four hours, meaning more time to spend with family over the long weekend.
50g unsalted butter, melted
2 large onions, peeled and thinly sliced
6 large waxy potatoes, peeled and sliced
4 large carrots, peeled and sliced
1 head celeriac, peeled and sliced
1 bunch of rosemary, leaves only, finely chopped
8 cloves of garlic, crushed
500ml lamb stock or chicken stock
250ml dry white wine
1 whole shoulder of lamb on the bone (approximately 1.8kg)
Sea salt and black pepper
1) Preheat the oven to 140°C/275°F/gas mark 1.
2) Put the melted butter, onions, potatoes, carrots, celeriac, rosemary and garlic into a large bowl and season with salt and pepper.
3) Toss everything together in a large casserole dish.
4) Pour the stock and wine over the potatoes then lay the lamb on top.
5) Season the lamb with plenty of salt and pepper then set over a high heat.
6) When the liquid begins to simmer, cover with a lid and transfer to the oven for 3 ½-4 hours until tender.
7) Skim off the excess fat and discard.
And voila: you're ready to serve. Happy Easter folks!