1.2 kg boned, rolled shoulder of lamb
4 tbsp vegetable oil
3 tbsp plain/all purpose flour
6 cloves garlic
2 sprigs of rosemary
1 large onion, peeled and cut into large chunks
220 g/ 8 oz Chantenay carrots or ordinary carrots peeled and chopped into large chunks
1 leek, cleaned and shredded
1 175ml glass of red wine
1 litre / 2 pints lamb or chicken stock
A handful flat leaf parley, leaves and stalks
2 bay leaves
Sea salt and black pepper