Whole leg of Lamb
Whole pack of Chantenay carrots washed and trimmed
4 Leaks washed trimmed and sliced
4 baby swede washed pealed and quartered
4 Parsnips washed and pealed
1Bunch of celery chopped into pieces and don't forget to shred and add the celery leaves too
As many (as large) boiling potatoes as you want
couple of shallots peeled and cut in two
1 Bottle of white wine
Brown the leg of lamb of in a roasting dish on all sides
Add the bottle of wine and burn of the alcohol. Using the wine bottle add 1 btl of water and same again in good chicken stock.
Add all the vegetables and bring to the boil on the hob turn off immediately
Cover with oven foil and place in the oven at 100 - 130 degrees for 2 1/2 hours
Remove foil from roasting dish and return to oven turning oven up to 150-180.
place in centre of table and let the family dig in, the meat just falls from the bone and the veg are lovely and tender. Serve with fresh crusty bread to mop up the liquor.
|Shannon preparing the veg|
|Ready for you Grand Dad|
|Ready to go in the oven|
|Where's my dinner|
|I said WHERE'S MY DINNER|
|Ready to serve|
Doesn't last long
|I'm just too pretty|