Maple shoulder of lamb

1.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.

2.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.