Roast shoulder of lamb with autumn vegetable ragout

Preheat the oven to 160 C / Gas 2 1/2.

In a large baking tray, place the onions, garlic and half the rosemary in the centre.

Rub the shoulder of lamb with olive oil, season with salt and pepper and place on top of the onions.

Sprinkle over the rest of the rosemary. Cover tightly with foil.

Bake in the preheated oven until the meat falls away easily from the bone, about 3 hours.

When the lamb has 1/2 hour left to cook, remove the foil, add the butternut squash, courgette and leeks, re-cover and return to the oven.

When the lamb is cooked, remove from the oven, remove from the baking tray and set aside.

Using a slotted spoon, remove all the vegetables and onions and set aside, taking out any large rosemary stalks.

If there is a lot of fat in the tray, skim some of this off, taking care to leave the meat juices at the bottom.

Add the red wine to the tray and mix well; scraping the bottom of the tray with a wooden spoon to ensure all the flavour from the bottom of the tray is captured.

Bring to the boil and reduce the wine down by half, then add the sauce.

Return the vegetables to the sauce and serve with the lamb.