Step 1

Preheat oven to 160C. Place lamb in a roasting pan, pour wine and oil over, sprinkle with thyme and season to taste, then roast, basting lamb occasionally, until meat pulls away from the bone (3¾-4¼ hours). Set aside to rest (30 minutes).

Step 2

Meanwhile, for Brussels sprout slaw, shave Brussels sprouts into a bowl with a mandolin. Add celeriac, apple, onion, pomegranate seeds and herbs, and toss to combine. Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine. Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in pecorino and pine nuts.

Step 3

Pull lamb into large pieces and serve with Brussels sprout slaw topped with extra pomegranate seeds, and a dollop of goat's curd.