This is the second time i've made this, first time i did it in the crock pot/slow cooker, this time in a le crueset type pot (House of fraser has them for Â£24 in the sale) 1KG shoulder of lamb some carrots approx 10(cut chunky) 3 large leeks - sliced half a head of garlic- cloves peeled but left whole 2 sprigs of rosemary 2 dessert spoons of redcurrant jelly 1-2 pints of lamb stock brown the lamb on a high heat add garlic cloves for a few minutes add stock, then rest of ingredients put on low in crock pot for approx 6 hours in le crueset type bring to the boil then put in the oven covered until lamb tender on approx 160oc - i reckon about 4 hours. Check every hour to make sure not going dry and stir. Approx 40 mins prior to serving mix 2 tablespoons cornflour with a little water to make a paste and stir into pot. Serve with garlic and rosemary mashed potato. For this i will boil the potatoes with a couple of sprigs of rosemary and 3 cloves of garlic, drain and remove rosemary but leave garlic in. Instead of butter put some olive oil (pref extra virgin) and mash well until smooth. It will certainly keep the vampires away!