- 1 shoulder of lamb
- 1 bottle of red wine, not expensive
- 4 cloves, plus a few extra for studding the lamb
- 1 star anise
- 1 orange
- 5 bay leaves
- 5 garlic cloves, peeled
- 1 nutmeg for grating
- 2-3 cinnamon sticks
- Salt and pepper
- Start by making the mulled wine. Place all the spices into a large pan and dry fry for a minute or two. Add in the wine, 2 of the bay leaves and the peel of the orange. Bring to the boil then cover and leave to simmer until reduced by half. Preheat the oven to 140C.
- Meanwhile score the top of the lamb, cutting through any fat that is left. Place a large frying pan on a high heat and get the pan really hot to sear the meat. Sear as much as possible to give the lamb colour. Stud over the garlic and cloves and place the lamb in a large roasting tin.
- Pour the wine into the roasting tin, preserving the spices. Discard the orange peel and put the whole orange aside. Place the spices into a spice blender before blitzing.
- Rub all over the lamb, add in the extra bay leaves, slice the orange and place on the lamb. Season, cover with tin foil and place in the oven for 6 hours until tender and coming away from the bone. Delicious.