Recipes: Slow-cooked lamb with vegetables

Take time to make a cracking bit of lamb - the slow cooking makes the lamb melt-in-the-mouth

• 5 onions , cut into thick slices
• 500g carrots , cut into chunks
• 2 whole garlic heads, separated into cloves
• a large handful of thyme and rosemary
• 2½ kg leg of lamb
• 1 bottle of dry white wine
• 1kg potato , thickly sliced
• 1 butternut squash , chopped into chunks
• 500g cherry tomatoes

  

  1. Heat the oven to 200C/fan 180C/gas 6. Scatter the onion, carrot, garlic and herbs over the bottom of a large roasting dish. Lay the lamb on top. Roast for 30 minutes. Pour in the wine, season well and cover with foil.
  2. Reduce the oven temperature to 180C/fan 160C/gas 4 and cook for 31/2 hours, checking occasionally and basting with the wine. Remove the foil, add the potatoes, squash and tomatoes and cook for 1 hour or until the potatoes are soft and the meat is falling off the bone.

  Know-how

  Slow cooking, ie cooking meat for a long time at a low temperature, means any fat and connective tissue breaks down and you are left with meltingly soft meat that falls off the bone.

  Per serving

  932 kcalories, protein 68,9g, carbohydrate 55,4g, fat 41 g, saturated fat 19,6g, fibre 8,1g, salt 0,61 g