1 generous handful each of fresh thyme and rosemary, de-stalked and chopped
2 large onions, roughly chopped
2 large carrots, roughly chopped
4 sticks celery, roughly chopped
2 Garlic bulbs, halved
500ml good quality red or white wine
500ml hot chicken stock, preferably freshly home-cooked
Preheat the oven to 240°C/Fan 220°C/Gas 9
Put the carrot, garlic, celery and onion in a roasting tin and sit the mutton on top.
Season with salt and pepper.
Pour the wine and the stock around the mutton and put it in the oven.
After half an hour, reduce the heat to 160°C/Fan 140°C/Gas 3, cover loosely and leave to cook for approx 3½ - 4 hours, until the meat is tender. Check the meat periodically and top up the liquid with more stock if needed.
After 3 hours of cooking, remove the foil to all a light crust to develop, baste regularly and cook until thge meat is tender.
Remove the meat and vegetables to a warm plate and skim off any fat from the liquid in the roasting tin, then put it on the hob and heat until the liquid is bubbling. Stir in enough of the cornflour paste to thicken the gravy.
Carve the meat into tender chunky slices and serve with potatoes and vegetables of your choice, and the gravy.