200 gm (1 1/3 cups)plain flour, sieved1 tbspolive oil1boned lamb shoulder (about 1.5kg)3garlic cloves3golden shallots2-3rosemary sprigs3fresh bay leaves300 mlcider100 gmbutter, coarsely choppedFor lining:chemical-free straw (about 3 large handfuls; see note)
Preheat oven to 160C. Combine flour and enough water to make a smooth and pliable dough.
Heat the oil in a large flameproof casserole. Add lamb shoulder and brown on all sides over high heat until well caramelised. Add the garlic, shallot, rosemary and bay leaves. Deglaze casserole with the cider. Add the butter and mix to combine. Season to taste.
Surround the lamb with straw. Cover the casserole and seal the rim of the lid with dough so it is airtight. Bake in the oven for 1 hour 30 minutes.
Remove the roast from the oven and transfer the lamb to a serving plate. Strain the cooking juices through a sieve (discard solids) and pour over the shoulder.
Note Chemical-free straw is available from pet and rural