Step 1

First, marinate the lamb. Mix all the dry rub ingredients with a teaspoon and a half of salt, then massage all over the lamb shoulder. Marinate for an hour (or refrigerate overnight, if you’re getting ahead).

Step 2

Heat the oven to 190C (170C fan)/375F. Put all the ingredients for the vegetables apart from the fennel fronds in a large rectangular (roughly 28x30cm-wide) cast-iron roasting dish, add three-quarters of a teaspoon of salt and mix well. Put the lamb in the centre, cover tightly with foil and roast for 3 hours.

Step 3

Remove from the oven and turn the heat up to 240C (220C)475F. Carefully remove the lamb, place on another parchment lined tray and replace in the oven. Cook for another 30-45 minutes until nicely coloured and fork tender. Remove from the oven once more, cover with foil and set aside to rest for 20-30 minutes.

Step 4

Return the vegetables to the oven and roast for a further 20 minutes, until nicely browned with some crispy edges.

Step 5

Replace the lamb and any juices collected on top of the vegetables, scatter the reserved fennel fronds over and serve.