Slow-Cooked Lamb Shoulder with Rosemary Carrots Recipe - Great British Chefs

Ingredients

• 2kg lamb shoulder
• 1 head of garlic, cloves peeled
• 4 sprigs of rosemary
• 2 onions, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 sticks of celery, roughly chopped
• 2 bay leaves
• 3 tbsp of light olive oil
• 1 tbsp of sea salt
• 1 tsp cracked black pepper
• 400ml of lamb stock, or any other stock
• red wine vinegar, good quality
• 1kg new potatoes
• 1 head of garlic, split in half
• 1 tsp sea salt
• 150ml of light olive oil
• 150g of Stichelton, or another blue cheese
• 1kg carrots
• 2 sprigs of rosemary
• 150g of unsalted butter
• 100g of sugar
• 200ml of water
• salt
• 1 hot cross bun, stale