Shoulder of English Lamb Braised with Red Wine, Oranges and Rosemary

• 1.5 kg (3 lb) shoulder of lamb, boned
• salt and pepper
• 4

Take the boned lamb, open it out and lay it as flat as possible, then season on the inside with salt, pepper, 1 clove garlic, and ½ tsp each of thyme and rosemary. Roll and tie up. Marinate in the red wine