I first tasted this when my father made it for Christmas lunch. We never had turkey so each year brings a new delight. Lamb is my top roasting meat, this recipe produces meat so tender you can eat with a spoon. The jus which this cooking method produced is so sweet and can be as concentrated as you like.

Ingredients
Leg of Lamb
6 Cloves of garlic
2 Carrots
2 Sticks of celery
4 Tomatoes
1 Large Onion
Bouquet Garni (Thyme, Rosmary)
450ml Vegetable Stock
75cl Bottle of red wine
Olive Oil
A clean tea towel
Cooking StringFor dough:
500g Flour
10 tbsp salt
water

1. Preheat the oven at 150°C
2. Start by preparing the leg. Cut six incisions into the meat and in each insert a garlic clove. Place a large roasting tin (which will require a lid) over the hob.  Pour in some olive oil and seal the lamb on all sides. Wrap the lamb in the tea towel and secure with the string so that you have a little parcel.
3. Roughly chop all the vegetables and place into the rosting tin. Fry off until they start to brown to release the sugars.
4. Now make the dough. This will be used to seal the lid onto the roasting tin. Mix the flour and salt together and add water a bit at a time until you have a fairly dry dough.
5. Add the stock and the bottle of wine (yes the whole bottle!!!) and then the herbs. Place the lamb parcel in the tin. Bring to the boil.
6. Place the lid on the tin and seal with the dough - needs to be completely tight. The dough will harden in the oven
7. Place in the oven - and just leave for 5 - 7 hours, depending on the size of the leg.
8. When done break the seal. Take care when opening the lid as the vapour escapes.
9. Remove the lamb parcel and place of a serving plate to rest and drain. Cover with foil to keep warmSeive the remaining liquid and vegetables into a saucepan.
10. Simmer the liquid until at least reduced by half. The more it reduces the richer the jus will be.
11. Open the parcel - you will find the lamb just falling off the bone. Cut nice thick slices to avoid it disintegrating.

This is perfect with roast butternut squash.