Servings:

6

Level of difficulty:

Easy

Ingredients

Buy either a leg of lamb or a shoulder. A shoulder is fattier and so ideal for long cooking. Tell your butcher how many people you are cooking for and let him judge the size. After all, he knows.

You will need:

An inch of ginger
12 cloves of garlic
three stems of rosemary
half a pint of dry white
3 carrots (quartered)
half a glass of brandy
half a pint of dark stock
A generous handful of thyme
A glug of olive oil
Juice of half a lemon
A handful of sea salt

Method

Take your piece of lamb and with a sharp knife pierce it at regular intervals and insert slices of garlic, thyme or rosemary in the slots. Pour over a decent glug of olive oil. A glug is a decent unrestrained slug. Throw in the wine and brandy.

Keep the remaining liquid to one side as you may want to thin the final gravy, ie, don't let it boil away.

Grab a half lemon and squeeze it over the lamb. If you have the dark stock, throw it in now and reduce until it looks sticky.

Then throw over a handful of sea salt.

Place in a pot, with carrots, garlic and ginger, in an oven at 175 degrees and bake for four hours.

Your lamb should now melt. Serve with mashed potato, and any green vegetable. Crispy fried bacon over the top would be yummy.