Heat the oven to 200°C/180°C fan/gas 6.

For the stuffing, chop all ingredients.

Untie and unroll the saddle joint and lay it skin-side down on a board.

Spread the stuffing down the centre in the space created where the bone was removed.

Fold the meat to encase the stuffing, then turn the joint over and wrap with slices of the pancetta/parma ham, overlapping as you go to fully cover.

Tie the joint with kitchen string at 3cm intervals along the whole length.

Put the onion slices in a large roasting tray and sit the lamb on top.

Drizzle with a glug of oil, then pour in 250ml of the stock and all the wine.

Put in the oven and roast for 20 minutes, then turn the oven temperature down to 180°C/160°C fan/gas 4 and cook for a further 40 minutes for medium rare – a digital probe thermometer pushed into the center of the lamb should read 50-52°C.

Add an extra 5-10 minutes of cooking time if you prefer your meat cooked medium (55-60°C) or well done (64-70°C).

Once the lamb goes in the oven, simmer the potatoes in a large pan of salted water for 20 minutes.

Drain well, then tip into a separate large roasting tray.

Toss with oil, then use the back of a large spoon to press down and lightly crush them.

Season, add the unpeeled garlic cloves to the tray and toss to combine.

Roast below the lamb in the oven for 60 minutes.

The lamb will be ready in this time, so remove it and leave to rest on a lipped serving plate, loosely covered with foil, while the potatoes finish cooking.

Put the roasting tray with the pan juices on the hob and stir in the redcurrant jelly and remaining stock, scraping the bottom of the pan with a wooden spoon.

Bring the juices to a simmer, season generously with salt and pepper to taste, then keep warm.

To serve, toss the green leaves through the crispy potatoes, carve the lamb into chunky slices and serve with the pan juices.