Preheat the oven to 160 C. To make the stuffing, mix the garlic, a pinch of salt, parsley, raisins, pine nuts, egg and breadcrumbs together, place in the lamb and fold over or tie with string with sprig of rosemary.
Place all the vegetables into a large lidded pan and add the shoulder. Season with sea salt and freshly ground black pepper. Add the lamb stock and the dry white wine, bring to the boil, cover with the lid, and place in the oven for two hours.
Remove the pan from the oven and serve with a sprig of rosemary. If too greasy carefully remove lamb and vegetables and strain into a clean pan.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.