1 cup pure maple syrup
1½ cup chicken stock
2 tbsp soy sauce (or gluten-free alternative)
1 tbsp Dijon mustard
1.4 kg shoulder of lamb
Sea-salt flakes and freshly ground black pepper, to season
- Preheat oven to 150°C. Combine maple syrup, stock, soy and mustard in a large jug. Put lamb in a roasting pan. Pour over syrup mixture, then season. Roast for 1 hour.
- Baste with syrup mixture. Cover tightly with foil and roast for a further 3½-4 hours or until very tender. Transfer to a chopping board and cover to keep warm. Stand for 10 minutes. Shred meat. Serve with a carrot and parsnip mash and garlic mushrooms.