Ingredients
Directions
- 1
Preheat oven to 150.
- 2
Chop onions, celery, and carrots roughly and place in the bottom of a roasting tin with the unpeeled cloves of garlic.
- 3
Add your liquid and pour over the veg.
- 4
Prick both sides of your shoulder or leg and rub oil, your seasoning, and/or a paste all over both sides of the lamb.
- 5
Place your lamb in the roasting tin on top of the veg.
- 6
Cover very tightly with foil and cook at 150 for about 5/6 hours.
- 7
After 5 hours, the lamb should be falling off the bone and be so tender you just won’t believe it! … and if it isn’t quite falling away, give it that extra hour.
Notes
Use any dried spice mix OR make a paste with butter/oil, rosemary, mint, garlic & seasoning OR some Rose Harissa – Belazu or Ottolenghi both do fab versions ….
