Slow roast shoulder of lamb with fennel lemon roast new pots & a gorgeous salad

A lovely mix of summery food with a warm comfort factor perfect for the Scottish summer weather (i.e. cold and rainy!)
Method:
We slow roasted a lovely shoulder of Scottish Lamb, at 160*c for 3 hours on a vegetable and herb trivet.  We roasted new potatoes, half cut, with chopped fennel, quarter chop lemons, olive oil & seasoning at 220*c for 30-35mins adding cherry tomatoes in the last 10mins. This was a move on from the lemony potatoes we did a few weeks ago and these ones were delicious. The tomatoes, lemon and fennel all break down and create almost a dressing for the potatoes, so yum.
The salad contained, tender-stem broccoli, baby asparagus, grilled marinated artichokes, radish, green olives, celery and italian mixed leaf, with a balsamic vinaigrette (made with the oil from the artichokes)