How to make it

  • In a bowl combine all ingredients except wine and thoroughly coat lamb
  • Put lamb in a roasting bag, or arrange enough tinfoil to cover it
  • Add wine and leftover wet rub, seal parcel
  • Put in preheated 230C oven
  • After 30 minutes turn oven down to 140C (130 if fan forced)
  • Cook for a further 5-6 hours
  • Meantime there's most of a bottle of wine left. You know what to with that!
  • At the end of cooking time the juices can make a great gravy. Do that while the lamb rests
  • I serve with roasted beet root, carrot and potato, plus baby peas and the gravy.
  • any left overs make great fritters!

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