Ingredients

Serves: 6

1 large leg of lamb

Head of garlic, split but not peeled

Some Chantanay carrots or any you might have about 6-8 depending on size

300ml red wine

300ml stock

cook for 7 hours.

Preparation method

Preheat oven to 120C / fan 100C / gas 1/2

You need a roasting dish large enough to get the lamb in - put carrot (halved if needed) and garlic in and put lamb on top.

Add wine & stock and bring to the boil on hob.

Carefully cover with foil tightly (use oven gloves), put in oven and cook for 7 hours.

Remove lamb to a another tin, turn oven up to 200C / fan 180C / gas 6 and put lamb in to crisp skin for about 15 to 20 mins.

Reduce cooking juices to make fab gravy. Great served with dauphinoise potatoes or mashed pots and veg