• preheat the oven to 160°C
• Mixin the vegetable marination together and set aside.
• make sure you take out the lamb shoulder 30 minutes before cooking.
• Start by adding your pealed and washed carrots, the onions and garlic that has been sliced in half in a large roasting tin followed vegetables by the marination and the Aromat seasoning and dry coriander then mix.
• Add 1 tablespoon of oil in a frying pan and start by browning the lamb for six minutes on both sides. Remove the lamb from pan and place it on a rock above the vegetables.
• score of the lamb and place rosemary and anchovies inset the holes. Making sure to do this on both sides. Followed by pouring chicken stock over the vegetable.
• Cover the pan tightly with two layers of foil. Roast for one hour and a half. Remove foil reduce the oven temperature to 140°C than roast, a further an hour and a half or until the meat can be pulled from the bones easily.
• transfer the alarm to a tray, cover with foil and rest for 30 to 40 minutes.
• in the meantime, increase the oven temperature to 200°C, and roast your potatoes.
• serve the lamb with the giant Yorkshire pudding, the vegetables and the creamy garlic and some gravy.

Giant Yorkshire Pudding

• In a bowl, start by cracking the eggs then add the flour, then whisk together into smooth then gradually add your warm milk and carry on mixing until the mixture has no lumps.
• Pour the batter into a jug cover and let it rest for 30 minutes.
• Heat a little oil in a small frying pan and place it in the oven for a few minutes. Remove from the oven and pour the batter into the frying pan and let it cook for 25 minutes. It should have puffed up as well as have a good dark brown colour at the edge and feel firm and dry.