The jamie oliver roasted vegetables per serving below is generated by Whisk. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper.

Place into the tray, then scatter the remaining rosemary and garlic on top. Tightly cover the tray with tin foil and place in the oven. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks.

Prep the greens by separating out the leaves and finely slicing any tougher stalks. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.

Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest. Put a large pan of salted water on to boil for your greens. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each.

Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests.

I believe creates the perfect roast potato. The cost per serving below is generated by Whisk. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.