Slow Roast 1/2 Leg of Lamb

Ingredients

1.3 kg half leg of lamb

300 ml stock, use whatever you have, I used vegetable

100 ml red wine

4 cloves of garlic, peeled but left whole

vegetables, whatever you have, I used

1 onion sliced

1 zucchini cut into big chunks

2 peeled carrots cut quarter lengthways

a couple sprigs of rosemary

Method

1.  Score fat on all sides of lamb, using your largest lidded casserole on the hob, brown lamb well on all sides until it is a dark brown, if lamb sticks, use a drizzle of oil, pour away any fat collected on bottom of pot.

2.  Throw in vegetables, then wine and stock, season and bring to the boil.

3.  Put lid firmly on and put in the oven, IMMEDIATELY turning the heat down to 130° C

4.  Cook for 5 hours or until lamb is falling off the bone, baste lamb after 3 hours.

5.  Gently pull lamb and serve on top of mashed potatoes, I used half white potatoes and half sweet potato, pour over some of the gravy.