For the lamb: Rub the lamb all over with the Dijon mustard, garlic, rosemary, thyme, olive oil, salt and pepper. Cover and marinate for at least 2 hours, or up to 24 hours in the fridge.

Preheat the oven to 160°C/320°F/Gas 3. Place the lamb in a roasting tin and pour the chicken stock and white wine vinegar around the base. Cover with foil and roast for 4 hours, basting occasionally, until the meat is very tender and falling off the bone.

For the buttered root veg: In a large saucepan, bring a large pot of salted water to the boil. Add the carrots and cook for 5-7 minutes until just tender. Drain and set aside. In the same pan, add the cabbage and cook for 2-3 minutes until wilted. Drain and set aside. In a large frying pan, melt the butter over a medium heat. Add the cooked carrots and cabbage, honey and salt. Toss to coat and cook for 5 minutes until heated through.

For the braised lettuce & bacon: In a large frying pan, melt the butter over a medium heat. Add the bacon and cook for 2-3 minutes until crispy. Add the baby gem lettuce, spring onions and peas. Pour in the chicken stock and lemon juice. Bring to a simmer and cook for 5 minutes until the lettuce is tender.

For the mint sauce: In a small bowl, combine the chopped mint, boiling water, white wine vinegar, sugar and a pinch of salt. Stir to dissolve the sugar.

To serve: Carefully remove the lamb from the roasting tin and place on a serving platter. Spoon over some of the cooking juices. Serve the buttered root veg, braised lettuce and bacon, mint sauce and boiled potatoes on the side. Garnish with parsley sprigs.