Antonio Carluccio's Stuffed Shoulder Of Lamb

2 tablespoons of extra virgin olive oil

1 glass of dry white wine
1 glass of water

1. Place your rolled shoulder of lamb in the aluminium foil in a deep pan together with the olive oil, wine and water. Cover and simmer gently for approximately 1 hour.

2. Remove the meat from the pan and leave to cool. Reserve the liquid.

3. Remove the foil and return the meat to the cooking liquid. Heat through gently but thoroughly for approximately 5 minutes turning the lamb once or twice. Remove from heat and keep warm. Whisk the reduced liquid to form a slightly thickened sauce. 

4. Slice and arrange the lamb on a platter. Drizzle with sauce and serve immediately.