2 Little Gem lettuce, stalk intact, cut lengthways into 6 pieces
3 leaves Swiss chard, stalks and leaves chopped
250g/9oz yellow beetroot, washed and cut into even-sized pieces
250g/9oz carrots, washed, halved lengthways and cut into 3cm/1ΒΌin pieces
1 bulb garlic, cut in half horizontally
2 medium onions, root intact, cut into 6 wedges
4 sprigs flatleaf parsley, leaves only, roughly chopped
2 sprigs rosemary, leaves only, finely chopped
3 sage leaves, finely chopped
3 sprigs thyme
1 bay leaf
Β½ tsp freshly ground black pepper
sea salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp olive oil
2 tbsp rapeseed oil
1 tsp sea salt
2 tbsp butter
1.5kg/3lb shoulder of new season lamb, hung for 10 days
100ml/4fl oz Chardonnay wine, or other dry white wine