On these long dark nights, treat yourself to braised lamb drizzled with a flavourful alternative to gravy. Words & recipes: Ruth Pretty  Styling & photographs: Carolyn Robertson INGREDIENTS ⅓ cup olive oil 2 tablespoons chopped fresh thyme or oregano leaves 5 garlic cloves, finely chopped 2.5kg boned lamb shoulder 1.5 litres water 2 tablespoons vinegar … Continue reading Recipe: Ruth Pretty’s Braised Lamb Shoulder with Beetroot Sauce