How to make Slow Roast Lamb with chilli mint sauce

To make the chilli mint sauce, put all the sauce ingredients into the jug of a blender and blend until nearly smooth. Taste and adjust the seasoning if necessary. Leave to one side.

Preheat the oven to 220C/Fan 200C/Gas 6.

Lay the sprigs of rosemary over the bottom of a large roasting pan underneath the rack. Place the lamb on the rack and rub the lemon juice all over.

With a sharp knife make lots of slits all over the lamb a little deeper than the garlic slices and insert the slices, pushing until under the skin so they become almost invisible.

Grind together the oregano and fennel seeds in a pestle and mortar, then mix with the lemon zest, a large pinch of sea salt and freshly ground black pepper. Rub this over the skin of the lamb and dot with butter.

Mix the Badger Fursty Ferret Ale with 350ml water and pour half around the lamb with the olive oil. Roast, uncovered, for 30 minutes then turn the oven down to 180C/Fan 160C/Gas 4. Add the remaining beer and water, cover tightly with foil and return to the oven to cook for another 3 hours. Check liquid levels every hour adding a little more water if needed.

Remove from the oven and shred the meat using two forks, it should fall apart very easily.

For a delicious Easter roast, serve drizzled with the chilli mint sauce and vegetables of your choice, substituting roasted cauliflower for roast potatoes to keep the carbs low. Alternatively, serve with a side salad or coleslaw for a light lunch. Happy Easter!

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