Take a small rolled shoulder joint and place it in a suitable porcelain oven dish.
Stab or slice into the top of the lamb and push chopped garlic into the holes you've made.
Liberally cover with herbs, seeds, and corns to suit your taste and then pour over around 250 ml of a rich red wine. I used a nice Malbec, ground mustard seed, rosemary, thyme, ground szechuan peppercorns, and a sprinkling of garlic salt and chilli powder.
Cover with foil and leave on a low heat (Gas mark 1) for a couple of hours, this allows the wine time to soak up some of the fat and seasoning while keeping the meat moist.
Up the heat (gas mark 6 or 7) and remove the foil, cook for a further 40 minutes or until browned. The outer layer of garlic, fat, and herbs should crisp up nicely and the wine should reduce down a little.
Make some gravy using the juices in the oven dish. Serve with duck fat roasted maris piper potatoes and some vegetables of your choosing.
The pooch I am currently fostering for a few days went back to check his bowl was actually definitely really absolutely empty three times. I'll take that as a sign of his approval.
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