1 leg of lamb - does not need to be massive, with the potatoes and vegetables, this recipe goes a long, long way.
Olive oil for frying
6 rashers of home smoked bacon, chunky streaky bacon or a small packet of lardons
4 cloves of Garlic, peeled and crushed
3 onions, peeled and cut into 4
4 large potatoes, peeled and cut into chunks
5 carrots, peeled and cut in half, lengthwise
2 parsnips, peeled and cut in half, lengthways
3 celery stick, cut into thick 'moons'
A few handfuls of fresh herbs, whatever you have available; parsley, rosemary, thyme, oregano
2 bay leaves
1 bottle of dry white wine
Above bottle, re-filled with water - use your judgement, depending upon the size of the joint. Sometimes half a bottle of water is enough.
sea salt and freshly ground black pepper
Method
Preheat the oven to 160° C (325° F - gas 3 - Moderately slow/Warm)
If you are using a glass casserole dish, do the frying in a separate pan, otherwise..
Add a few splashes of olive oil to a huge ovenproof pot or deep Roasting dish and brown the lamb all over
Remove the lamb for the next stage
Fry the onions, garlic and bacon and celery for 4 minutes
Add a splash of white wine and deglaze the pan
Add your lamb back (or move everything to your casserole dish)
Add the remaining wine and an equal amount of water and all of the remaining ingredients
Cover, with tin-foil if you are using a roasting tray
Roast for 4 to 5 hours - I find 4 hours sufficient although we don't use a particularly large cut of meat
Season the gravy to taste with salt and black pepper
Serve hot with crusty bread to soak up the delicious gravy
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