Slow roasted minted lamb shoulder with apricot and cranberry stuffing balls

1 rolled boneless lamb should joint
1 tsp garlic paste
Handful of mint
Olive oil

0.5 cup breadcrumbs
0.5 cup porridge oats
10 ready to eat dried apricots, chopped
0.25 cup dried cranberries, chopped
Ground pepper
1tbsp dried onion pieces
Hot water to bind

Baby tatties
2 onions, wedged, 1/8th thick
Stick of celery chopped

Mix stuffing ingredients in bowl and add water (just enough to be absorbed), leave to soak.

Split the mint handful in 2.  Strip the leaves from half and finely chop.  Retain the rest.

Score the joint.

Mix garlic paste, chopped mint and olive oil, rub on joint

Please wedges in pot, spread celery on top and place on the rest of mint.  Top with the joint.  Roll stuffing into balls and place around edge of pan interspersed with tatties.

Cook for 25 mins per 500g plus 25 mins at 170c

Remove meat from pot and leave to rest.  Remove tatties and stuffing balls and place on baking sheet, keep warm.

Add red wine to roasting pot to catch juices.  Press red wine and onion, celery and mint stock, through sieve.  Simmer and thicken with veg stock cube to make gravy.