An unusual mix of herbs lends a fragrant flavour to this dish.

Preheat the oven to 200c. Meanwhile, take a 1.4kg/3lb shoulder of lamb (bone in) and place in a deep oven dish. Score the skin with a knife (don’t let it go all the way through to the meat) in a cross-hatch pattern.

In a bowl mix together the contents of 4 camomile teabags (or a handful of dried camomile, the leaves of 4 sprigs of fresh thyme, 12 fresh sage leaves, chopped, 1tbs herbes de provence, and 1tbs dried oregano. Season well with sea salt and freshly ground pepper. 

Rub well into the skin of the lamb, placing the remainder under the lamb. Squeeze the juice of 1 lemon overtop, drizzle with 1tbs Greek honey, and 2tbs olive oil.

Pour 125ml water into the pan, cover with a lid, before placing into the oven for 2 ½ hours, checking after an hour. If the water has evaporated add a little more to keep the meat moist.

Remove from the oven, place the meat onto a platter, cover with aluminium foil and leave to rest a few minutes. Meanwhile, pour some of the fat out of the dish, scrape up the bits from the bottom of the pan and pour into a small pan. Add a little stock to moisten and reduce down a bit to form a gravy.

Slice the meat (it will fall off the bone very easily) and serve, along with the gravy and some steamed French beans dressed with a knob of butter and some chopped garlic.

Serves 4.