Slow roast mutton

1 shoulder of mutton ~3.5kg
6 cloves garlic
sage
thyme
rosemary
salt and black pepper
olive oil
2 or 3 donkey carrots

Finely chop all garlic and herbs, and mix to a thick paste with olive
oil, a big pinch of salt and plenty of black pepper.
Rub this all over the mutton.

Roast for 25 minutes on a trivet, at 250'C.
Cut the carrots into very large chunks (e.g. halves). Place in the roasting tin.
Pour about 1/2 a pint of water into the bottom of the tin.
Then cover the top of the meat tightly with one layer of foil. Cover
the whole thing with a second layer.
Turn the oven down to 110'C and roast it all day (at least 8 hours).

When you're ready, drain the liquid from the pan and skim off the fat.
Make some of this into a gravy with a butter/flour roux to thicken.
Add some mint jelly and chopped mint leaves.

Serve with mash and veg.