- Leg of lamb (bone in)
- 2 heads of garlic
- 1 large onion
- 1 lemon
- sprigs of fresh rosemary
- 3/4 bottle of dry white wine
- 1 pint of chicken broth/stock
- Preheat the oven to 325 degrees.
- Cut a few slits in your leg of lamb and place in slivers of rosemary and garlic.
- Place a solid roasting tin over your hob/cooktop and heat a couple of tablespoons of olive oil.
- Cover the meat in seasoned flour and brown on all sides.
- Add the chopped onion, the rest of the garlic, sliced lemon, wine & chicken stock and bring to a boil over the heat.
- Reduce to a simmer and place in the oven for 3 to 3 and a half hours basting every half hour.
- There will be plenty of juices left in the pan to serve with the meat and it'll be moist enough after this long slow cooking to shred with a spoon and fork.
I also had two chickens (see below) for the plainer eaters amongst us which I prepared in exactly the same way aside from some bacon to protect the moistness of the breast and obviously a reduced cooking time.
Serve with copious amounts of roast potatoes & vegetables alongside the winey, lemony, garlicky juices from the meat.