For 4 servings:
1 onion
2 cloves of garlic
4 tsp Lakelands olive oil
2 twigs sage, another 2 twigs rosemary, another 2 twigs thyme
100g pinekernels
1 lamb shoulder
½ ltr dry white wine
1 no. bayleaf
½ ltr lamb stock
200g black olives, de-seeded or with stone
Sea salt and freshly cracked pepper