pre heat oven to 300 degrees c (gas 7) then 100 degrees c (gas mark 3)

trim shoulder of lamb and make small deep incisions on meat, rub in salt and pepper on both sides, place rosemary and garlic in holes created in meat,

place carrot, onions, leek, thyme( use whole thyme and tie with string as its easier to discard later) and bay leaf in a roasting tray then put joint of meat on top. add oil onto lamb, then place the orange juice, zest, tin tomatoes and red wine in tray over vegetables,

(make sure you stack vegetables like a nest for the lamb to sit on)

cover with 3 layers of tin foil to hold in juices and place in the hot oven for ten mins then turn heat down to 100 degrees and cook for 4 hours

The mat should be falling off the bone, take meat out and discard the rosemary , thyme and bay leaf, drained juice and reduce to half then add vegtables, season to taste

flake the meat and stack on a mash potato then spoon over sauce and serve