Maple spice slow-roasted shoulder of lamb - delicious. magazine

Ingredients

• 2.5-3kg whole British lamb shoulder, on the bone if possible
• 2 red onions, sliced
• 400ml dry white wine, plus a splash extra
• 1 tsp cornflour (optional)
• For the marinade
• 4 cloves
• Seeds from 4 cardamom pods
• 1 tsp fennel seeds
• 1 tsp ground cinnamon
• 3 fat garlic cloves, crushed
• 50ml maple syrup
• 1 tbsp black treacle
• 2 tbsp balsamic vinegar
• 2 tbsp fish sauce