Shoulder of lamb
Mix together the garlic, rosemary, salt and pepper and rub into the lamb. Roll up the lamb, place the lengths of twine on a board, lay the meat on top and tie up with the twine. Heat the clarified butter in a roasting pan. Brown the meat all over for approx. 6 mins., remove.
Put all the ingredients up to and including the clove in the roasting pan and sauté for approx. 3 mins.
Pour in the wine and reduce to approx. half the amount. Tip in the stock, bring to the boil, return the meat to the pan. Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.