Half a Lamb leg could also be used for this recipe. Another delicious combination of vegetables would be carrot, parsnip, zucchini and courgette/summer squash with dry cider in place of the pale ale.

• 1/2 Blade End Shoulder or Leg (2lb/900g) of Lamb
• 2 tablespoons (30 ml) Tomato Puree
• 1 tablespoon (15 ml) Warm Water
• 2 teaspoon (10 ml) Ground Coriander
• 1 teaspoon (5 ml) Garlic Paste
• 8 ounces (225 g) Rutabaga/Yellow Turnip/Swede, cubed
• 3 sticks Celery, chopped
• 1 large Onion, cut into wedges
• 8 ounces (225 g) Potatoes, roughly chopped
• 1 Beefsteak Tomato, cut into wedges
• 1 cup (1/2 pt/300 ml) Pale Ale
• Fresh Coriander/Cilantro for garnish

Preheat oven to 350°F/180°C/Gas Mark 4.

Blend the coriander with the tomato. Puree garlic paste and warm water. Score the surface of the meat into 1 inch (2.5 cm) lines and spread the paste over evenly. Put the rutabaga, celery, onion and potatoes into a roasting pan, nestle the meat into the center and pour the beer over the pan. Season then cover the pan with foil and cook the meat for 1 hour. Remove the foil, stir the tomato pieces into the vegetables, then return the pan to the oven uncovered, and cook for a further 30 minutes until tender and brown.

Serve the meat sliced with the vegetables sprinkled with chopped fresh coriander/cilantro (optional).