Slow roast lamb in parchment with roast vegetables

Trim off dry or shiny patches of fat, silver skin and the stamps with a sharp knife, pulling them from the muscle; leave enough fat to keep the meat moist.

Blend cut-up onions with garlic, black peppercorns, salt and a few tablespoons of water (other spices optional) to a smooth paste; it should be salty and very oniony.

Put the meat in a strong zip bag, add the marinade and massage to coat evenly; seal with as little air as possible and refrigerate at least 12 hours.

Cut open the bag and scrape off all the onion marinade with a spatula, since it burns in the oven.

Poke holes in the thicker parts and stud each with garlic slices and peppercorns, top and bottom; grate a little nutmeg over the whole joint.

Set the oven to 160C.

Cut two parchment sheets three times the length of the joint, crumple into balls, soak in water about 10 seconds, unwrap and squeeze out the excess so they become soft and malleable.

Wrap the meat tightly in the paper, doubled to two layers, so it is completely sealed and the steam and fat stay in.

Set the parcel snugly in a baking dish, cover with a tight foil lid and cook 4 to 6 hours, checking about every hour that nothing burns.

Around the 2 hour mark, deglaze the brown bits in the pan with boiling water and a spatula to make a roast stock.

Peel or wash the carrots and cut into large chunks; peel the potatoes and halve or quarter them; peel the shallots and keep them whole; lay out in a tray.

Blend an onion with a little salt and black pepper, adding about 100 ml of the stock in stages, to a liquid; pour over the vegetables and mix to coat.

Roast the vegetables for the last hour of the meat's cooking.

After the 3 hour mark check the meat regularly; if the tray liquid darkens, add the remaining stock or water, but not if it is already burnt black.

If the vegetables need it, toss and brown them 10 minutes under the grill.

At about 6 hours, when very soft to the touch, carefully unwrap the paper; if not well browned, put the meat under the grill for five minutes.

Pile the vegetables on a platter with the meat on top; pull the shoulder bone out and tear the meat into chunks to serve with forks rather than slicing.