The best things come to those who wait with this recipe from Stephen Ford, head chef of Barluga Gosforth
2 kg boneless lamb shoulder
Five red onions
Three sprigs rosemary
200ml red wine jus
Season the lamb well with salt and freshly ground pepper
Create an oven-ready bain-marie. Tightly wrap the lamb in cling film and place in the bain-marie.
Cover with tin foil and cook at 160c for five hours or until the meat is very tender.
Once cooked, shred the meat using two forks, removing any unwanted fat as you go.
Separately, finely dice the onion and carrots. Remove the rosemary leaves from the stalk and finely chop.
Gently sauté the onion, carrot and rosemary in a little oil.
Add the lamb and stir.
Add the red wine jus and allow to warm through the mixture. Season with salt and freshly ground pepper.
Layer two large pieces of cling film on a bench and flatten using kitchen towel.
Take the meat mixture and create a log on the cling film, roughly 5-6 cm in diameter. Roll up the cling film to create a log, ensuring no air pockets are present. Tighten the ends and allow to set in the fridge for at least four hours.
Cut the lamb into four or five portions. Bake in the oven at 180c for 12-14 minutes.
Roast the shallots, leeks and potatoes in a little oil and season with salt and freshly ground pepper.