Ingredients:
2½ kilos good quality shoulder of lamb
1 whole garlic bulb pulled apart into cloves (don’t peel)
1 bunch fresh rosemary
2 red onions peeled and quartered
3 carrots, roughly chopped
2 sticks celery cut into pieces
1 leek or 2 baby leeks cleaned and cut into pieces
2 fresh bay leaves
1 bunch of thyme
1 bottle of red wine
olive oil
salt and pepper
Method:
Preheat oven 200°C
1. Rub the lamb with the salt, pepper and olive oil and put into a roasting pan.
2. With a sharp knife make incisions and stuff the lamb with garlic and rosemary; scatter all remaining garlic into the pan.
3. Add all the vegetables to the pan and tuck remaining herbs under the meat.
4. Pour in the wine.
5. Cover the pan tightly with two layers of foil and put in hot oven and turn down the temperature to 170°C
6. Cook for four hours or until the lamb is falling off the bone