Preheat oven to 150c

Finely dice onion, carrot, celery and garlic

Heat a large oven proof dish with a splash of olive oil

Season and brown the lamb shoulder then set aside

Render bacon then add vegetables and herbs to color

Deglaze the pan with wine then add lamb, stock, worcester sauce, tomatoes, passata and season

Cover and cook in an oven for 5 hours

Remove all bones from the shoulder and pull the meat with two forks

Simmer ragu sauce until thick

Heat butter and flour for 3 mins

Add warm milk ladle a time constantly stirring until smooth

Stir in mustard and bay cook on low heat until cooked out flour taste 

Stir in cheese and ready to use

Layer up the components with Wensleydale in the middle  

Bake at 180c for 40 mins and garnish with basil leaves