lamb

Put the chopped carrot, celery and onions in a large baking dish. Add the garlic, herbs, peppercorns, vinegar and sugar, then mix together. Rest the lamb on top.
Pour the wine over the lamb, then add the salt. Cover, then marinate in the fridge overnight, turning once.
Next day, heat the oven to 160°C. Pour the stock into the baking dish and turn the lamb again. Cover with baking paper, then a tight layer of foil, and cook for 5½ hours.
When the cooking time is up, remove the lamb from the oven and turn up the temperature.
Remove the foil and baking paper, then cook the lamb, skin-side up, for 30 minutes more.
When the lamb is done, remove it from the oven. Strain 1 litre of the cooking juices from the baking dish into a clean saucepan.
Skim off the oil from the top, put the pan over a high heat and cook for 20 minutes or until the liquid has reduced by two-thirds, making a rich gravy.

mushrooms

Lightly Fry off the morel mushrooms for a couple of minutes moving till evenly coloured and add to the gravy.

asparagus

Snap the asparagus at the base place asparagus in a bowl with the olive oil, garlic and rosemary and gently mix together.
Meanwhile heat the grill to high. Line a baking tray with foil, put the asparagus on the tray and grill, turning now and then, for about 15-20 minutes until the skins have goldened and blistered.

pesto

Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a blender, season and while blending slowly add the oil.
Give a taste and add another squeeze of lemon.

plating

For the lamb, pull the shoulder blade from the joint: it should just slip out. Serve the lamb with the roasted asparagus, gravy and a generous dollop of pesto.