* 1.5 kg shoulder of Lamb on the bone
* 1 whole Garlic bulb
* Sea Salt and freshly ground Black pepper
* Lots and lots of fresh of Rosemary stems.
* Olive Oil for drizzling
'''For the hot caper and Mint Sauce'''
* 1 tablespoon plain Flour
* 2 big handfuls of freshly picked Mint leaves
* 4 tablespoons Capers
* 1 pint of Chicken Stock
* 2 tablespoons Sherry Vinegar

===Method===
* With a sharp knife, score the skin of the joint every 2.5 cm (1"). Cut about halfway through the Fat.
* Using plenty of Salt and Pepper, season the Lamb on both sides, ensuring you get plenty into the slashes you have made.
* Smash the Garlic bulb to separate all of the Cloves and place half of them, unpeeled, in the base of a suitable sized roasting tray.
* Distribute most of the Rosemary stems evenly into the base of the tray.
* Sit the Meat, skin-side upwards, into the roasting tray and place the remaining Garlic Cloves on the top of the skin, together with the remaining Rosemary stems.
* Drizzle 3 or 4 tablespoons of Olive Oil over the skin of the Lamb.
* Cover with 2 layers of tin-foil and fold the edges over the edge of the roasting tin to ensure a good seal.
* Check that the oven has reached its highest temperature and place the joint in the oven on the top shelf and '''immediately turn the oven down to 160° C (325° F - gas 3)'''
* Leave to roast slowly for 4 hours.
* After 4 hours, remove the Lamb, together with the Garlic, and put the meat on a preheated plate. Cover loosely with a piece of foil and leave to rest for a while before carving and serving with the sauce.
'''To make the hot mint and caper sauce'''
# Discard most of the Rosemary and any excess Oil, leaving just the lovely caramelised juices from the roasting.
# Heat the roasting tray on the hob and add a tablespoon of plain Flour and stir well to soak up all of the lovely juices.
# Roughly chop the Mint leaves and the Capers and add to the roasting tray.
# Squeeze a few of the roasted garlic cloves into the gravy.
# Add the Chicken Stock to the tray, stirring well to thicken, but don't cook it for ages.
# Add a final splash of Sherry Vinegar to the gravy, stir and serve.

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