400g baby carrots

600g baby (or small) potatoes

8 spring onions

1 cup chicken stock

1.5kg lamb shoulder

1 tbsp Marri Honey

2 tbsp vegetable oil

3 garlic cloves, crushed

2 tsp fennel seeds

1 tsp ground cinnamon

1 tsp ground cumin

1/4 tsp cayenne pepper

Green Beans to serve

Step one.
Preheat the oven to 180°C

Step two.
Using a sharp knife, score diagonally across the top of the lamb.

Step three.
In a small bowl, mix together the honey, oil, garlic, fennel seeds and spices. Using your fingers, rub this mixture into the score marks on the lamb.

Step four.
In a heavy based roasting tray, pour enough oil to lightly coat the bottom and put on a high heat. As it comes to temperature put the lamb in and brown on all sides.

Step five.
Once browned, remove the lamb from the tray and add carrots, potatoes, onions and stock to the dish. Place lamb on top of the vegetables and bring to the boil.

Step six.
Cover the dish with foil and transfer to the oven to cook for 3 1/2 hours until lamb is very tender. Check periodically and add more stock/water if needed, you don't want dry lamb!

Step seven.
When you pull the lamb out of the oven it should be soft enough to tear with a fok. Serve with vegetables and steamed beans drizzled with the cooking liquid (and some extra honey if you like!).