Pour 2 tabespoons of olive oil into a large roasting tin.

Place the Lamb in the tin, rub with more olive oil, and season well with salt and pepper.

Place  Rosemary sprigs and sage on top. Cover carefully with tin foil and seal around the edges of the roasting tin.

Cook in the centre of oven at 150'C  for about 3 1/2 hours - 4 hours (whole shoulder). The meat should be falling off the bone and beautifully browned.

Remove from oven and place on serving dish to relax whilst you make the gravy.

Remove all but a good tablespoon of the juices in the tin and add chopped mint and capers, stirring well.

Stir in 1 tablespoon of flour and cook gently. Add liquor from vegetables or some stock to the pan and stir until you have a lovely smooth gravy. Season with salt and pepper. A teaspoon of quince jelly or crab apple jelly adds a lovely flavour to the gravy.

Serve with mashed potatoes and seasonal vegetables.