That 7 hour Lamb

The ingredients - leg of NZ (of course) lamb, onions, carrots. From the Folks' garden - celery thyme and bay leaves. Dry white wine - I used a Sauvignon Blanc (NZ too) and chicken stock. Okay so I cheated with a stock cube.

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Sear the lamb all over, remove from baking dish, pour off the accumulated fat and put the leggy back in the dish. Surround with with vegetables and herbs. Season well with salt and pepper. Pour the wine and stock around, but not over the lamb. Cover and place in 120c pre-heated oven............... Seven hours later - Ta da!

Carefully remove the lamb to a plate. with a couple of forks remove the meat from the bones - it just falls away. I removed the vegetables to a serving dish and poured the juices from the roasting pan into a jug to separate out the fat which I then drained off.

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Place meat onto serving plate, drizzle with some of the juices. I served it with more of the juices for pouring, new potatoes (Jersey Bennies), asparagus baked in a drizzle of olive oil with seasalt and lime juice (thanks for the idea, dear Antipo) and the veggies that had cook with the lamb.

Conclusion - very moreish. And easy - no carving, no last minute fancy or complicated stuff to do. Though next time I would use a dry red wine and add garlic and rosemary to the vegetables and herbs baked with the lamb. And real stock.

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I happily dedicate this post to John.G who really likes roast lamb - I'm sure this could be served
with mint sauce or mint jelly!

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Postscript: Yes, That's my dear Mum with me at the table. A great day for her coz I did (and loved doing) all the cooking. And, yes, dear Mum is about 5 inches taller than me. I finally got her to stop calling me her baby when I turned 30. My 44th looms soon, LOL.