(Five hours is enough!)
1 leg of mature lamb, about 2kg
2 tbsp olive oil
Sea salt and pepper
Few sprigs thyme
150 ml dry white wine
250 ml water
1 whole head of garlic
2 medium onions, quartered
6 smallish carrots, peeled
Handful of flatleaf parsley
Pre-heat oven to 100C. Coat the lamb with olive oil and season with sea salt and pepper. Place in a large, lidded, ovenproof casserole and scatter with thyme. Add the wine and water, cover tightly and bake for 2 hours.
Carefully remove the casserole from the oven, and skim the fat from the top of the broth.
Cut the head of garlic in half across the cloves. Place the garlic, onions and carrots with the lamb, and bake for another 3 hours.
Gently remove the lamb, and transfer the vegetables to a warm platter. Strain the juice and bring to the boil in a small pan, skimming. Carve the lamb thickly and serve on warm dinner plates with the vegetables, garlic, parley and ladleful of broth.
Tip: Serve with Minted Yoghurt Sauce