Make it easy for yourself: Start off by getting everything laid out and ready. Heat the oven to 220°C

Lamb first. Using a sharp knife, cut shallow slits in the lamb. Slice 4 garlic cloves into thin strips and push a piece into each of the slits. Tear the rosemary sprigs and add them in, too.

Rub a little oil all over the lamb, then season liberally with salt and pepper.

Peel the onions and chop into quarters. Add them along with the bay leaves and any remaining rosemary into a large baking tray. Set the lamb on top and roast in the hot oven for 30 minutes.

Remove the lamb and lower the oven temperature to 160°C. Pour 1 litre of hot chicken stock into the baking tray, wrap lightly with foil, then return to the oven for 2.5 – 3 hours. Once it’s done, remove from the oven and leave to one side while you prepare the butter.

Time to add some flavour! Put a small saucepan on the hob and gently melt 60g of Dromona butter.

Peel and crush 2 garlic cloves, then add to the butter along with the crushed anchovies and cook for a minute.

Chop the capers, mint and coriander. Remove the pan from the heat and stir in all three chopped ingredients.

Transfer the lamb to a serving platter, drizzle with the golden warm butter.

Sprinkle with pomegranate seeds and serve with your choice of veggies and roasties!