Bryn William served up a tasty slow roasted shoulder of Welsh lamb with gem lettuce & mint salad on Sunday Brunch.

The ingredients are: 1 small shoulder of lamb, about 1.5kg–2kg, salt and pepper, 50ml vegetable oil, 100g unsalted butter, 2 onions, peeled and sliced, sprig of rosemary leaves chopped roughly, 5 large potatoes, peeled and sliced, 1 litre lamb stock and 1 garlic bulb.