Preheat oven to 150C. Place the garlic, onion and herbs in the bottom of a large roasting tin. Place the lamb on top, sprinkle generously with salt and pepper and drizzle with the olive oil.

Pour the stock and water in around the lamb. Cover with foil and place in the oven for four hours. Remove the foil, increase heat to 180C and cook for a further 45 minutes.

Remove tray from the oven then transfer the lamb to a chopping board. Cover with foil and let rest for at least 15 minutes.

Pour off as much fat from the remaining pan juices as you can then pour the remainder, with the onion and garlic into a small saucepan on medium-high heat. Bring to a boil, mashing the garlic and onions into the mixture as you go, add the wine and water and cook for about five minutes. Strain then season to taste and set aside until ready to serve.

Meanwhile cook the farro in a big saucepan of salted boiling water for 15 minutes or until tender. Slice the tomatoes and toss with the sumac, olive oil and salt and pepper.

By now, the lamb should be really tender ,so use two forks to flake the meat off the bone.

Spread about half a tub of Fresh Fodder Taramosalata over the base of a platter, scatter with the cooked farro, top with the lamb and pour the reduced pan juices over the top (reheat so boiling if you need to, it’s important the juices are really hot). Top with the tomato slices, and serve with the rest of the Taramosalata, a green salad or steamed beans, and wraps or crusty bread.