Your guests will be in for a treat when you serve them tender, slow-roasted lamb, flavoured with camomile and honey
- 6 sprigs each rosemary, mint, thyme
- 3tbsp camomile flowers
- 1 shoulder lamb (around 1.6kg/3½lb)
- 6tbsp honey
- 500ml (18fl oz) hot chicken stock
Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Place 3 sprigs of each herb and half the camomile on the bottom of a roasting tin, season the lamb and sit it on top. Drizzle over half the honey and top with the remaining herbs and camomile, then pour in the stock. Cover the tin completely with a loose tent of foil, ensuring there's room over the top of the lamb, for air to circulate.
Cook the lamb in the oven for 4 hours 30 minutes, then remove the foil, brush the herbs off the top and drizzle with the remaining honey. Increase the oven to 180 C, 160 C fan, 350 F, gas 4, then cook for another 30 minutes uncovered, until the skin is golden brown and blistering. Remove and rest on a board for 10 minutes. Meanwhile, strain and skim the fat off the pan juices, and serve spooned over the lamb, which should pull away easily from the bone with 2 forks.
Serve with roast potatoes and spring greens.