Slow roast shoulder of spring lamb with wild garlic aioli and fresh mint chutney

1 whole shoulder of spring lamb on the bone, weighing approximately 3.6kg (8lb)

Maldon sea salt and freshly-ground pepper

For the aioli:

Homemade mayo or good quality mayonnaise

1-4 cloves of garlic, depending on size

2 teaspoons chopped parsley

2 teaspoons chopped wild garlic leaves (Allium ursinum)

4 -6 tablespoons lamb cooking juices

For the chutney:

1 large cooking apple (we use Grenadier or Bramley Seedling), peeled and cored

a large handful of fresh mint leaves, Spearmint or Bowles mint

50g (2oz) onions

20-50g (1-2oz) castor sugar (depending on tartness of apple)

salt and cayenne pepper