Place a frying pan (or a casserole dish if you’re cooking the lamb on the hob) on a medium heat for 1 min. Add 1 tbsp olive oil and the butterflied lamb shoulder. Fry for 10-15 mins, turning every now and then, till browned on all sides.

While the lamb browns, peel and thinly slice the onions. Peel and grate 3 garlic cloves. Mix the maple syrup, ½ tsp smoked paprika, 1 tsp ground cumin and 1 tbsp Dijon mustard together to make a sauce. Add a good pinch of salt and pepper. From this point, follow the instructions for the slow cooker or hob method.

Slow cooker^ Add the browned lamb to a 3½ ltr slow cooker. Keep the pan you cooked the lamb in on the heat and add the onions. Season with a pinch of salt and pepper. Fry for 4 mins, stirring often, to slightly soften them.

Add the garlic to the onions and fry for 1 min. Tip the onions in to the slow cooker with the lamb. Add the smoky maple sauce and the tin of chopped tomatoes. Pour in 100ml hot water and crumble in the stock cube. Gently stir everything together then pop the lid on the slow cooker.

Set to medium and cook for 6-7 hrs. For a faster lamb dish, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

When the lamb has 1 hr left to cook, preheat your oven to 200°C/ Fan 180C°/Gas 6. Scrub the potatoes and sweet potatoes and chop them into 1½ -2cm thick chips. Spread them out on a large baking tray. Peel and grate the remaining garlic clove into a small bowl. Add 1 tsp each ground cumin and ground coriander with a generous pinch of salt and pepper. Pour in 2 tbsp olive oil and mix well. Pour over the chips and toss to coat them. Slide them into the oven for 40-45 mins, turning them over halfway through.

Taste the lamb and add more salt or pepper if you think it needs it. If you’d like the lamb to taste smokier, add an extra ½ tsp smoked paprika. Lift the lamb out of the sauce and place it on a chopping board. Shred it into chunks with a couple of forks and then stir it back into the sauce.

Serve the lamb with the chips on the side, along with extra sauce for dipping.

On the hob^ Transfer the lamb to a plate and set aside. Add the onions to the pan and cook gently for 6 mins till softened and lightly coloured, stirring often. Add the garlic to the pan and fry for 1 min.

Add the lamb back to the pan and tip in the smoky maple sauce. Pour in the tin of chopped tomatoes with 300ml hot water and crumble in the stock cube. Pop the lid on. Cook on a medium-low heat, stirring every now and then, for 2 hrs, till the lamb shoulder is tender and can be pulled apart with a couple of forks. Add more water if you need to.

When the lamb has 1 hr left to cook, preheat your oven to 200°C/ Fan 180C°/Gas 6. Scrub the potatoes and sweet potatoes and chop them into 1½-2cm-thick chips. Spread them out on a large baking tray. Peel and grate the remaining garlic clove into a small bowl. Add 1 tsp each ground cumin and ground coriander with a generous pinch of salt and pepper. Pour in 2 tbsp olive oil and mix well. Pour over the chips and toss to coat them. Slide the chips into the oven for 40-45 mins, turning over halfway through.

Taste the lamb and add more salt or pepper if you think it needs it. If you’d like the lamb to taste smokier, add an extra ½ tsp smoked paprika. Lift the lamb out of the sauce and place it on a chopping board. Shred it into chunks with a couple of forks and then stir it back into the sauce.

Serve the lamb with the chips on the side, along with extra sauce for dipping.