Slow roast lamb shoulder roulade
Have your butcher roll and tie the lamb shoulder. Season with salt and pepper and place in a baking tray with a little oil. Bake at 100C in a hot oven for 1 hour then wet with the white wine and vegetable stock. Cover with aluminium foil and cook for a further 5 hours or overnight.
To make the duxelles, wash and drain the mushrooms. Place the garlic and shallots with a little oil and cook on low for 1 minute. Add the mushrooms and cook on high heat for 2 minutes, then wet with the sherry. Add the thyme and season with salt and pepper and cook for 5 minutes until all the cooking liquid has evaporated. Discard the thyme and chop the mushrooms to a fine puree.
Chop the parsley and mix with the breadcrumbs, fennel seeds and the rest of the oil.
Before serving, brush the lamb with the French mustard and roll in the breadcrumbs.
Reduce the cooking liquid from the lamb to make a sauce.