Braised 5 Hour Roast Lamb With Veges

 Ingredients

• 1 whole lamb leg
• 1 tsp of olive oil
• 1 sprinkle of salt & pepper
• 6 rashers of Peter Timbs Streaky Bacon (sliced into small strips)
• 3 whole red onions (peeled and quatered)
• 3 cloves of garlic (peeled and sliced)
• 2 handfuls of fresh herbs (can include thyme, rosemary, sage, bay leaves)
• 4 whole potatoes (peeled and cut into medium chunks)
• 1 whole celeriac (peeled and cut into chunks) 
• 6 whole carrots (sliced in half lengthways)
• 1 bottle of white wine
• 1 bottle of fresh water

Method

1. Preheat Oven to 170deg or preheat BBQ to medium-high heat.

2. In a large roasting pan, first fry off the whole lamb leg on the stove top or on BBQ. Ensure Lamb leg is seasoned with Olive Oil and Salt & Pepper. Cook lamb leg until the outside is seared.

3. Add Peter Timbs Steaky Bacon, Onion and Garlic, and fry off for an additional 3 minutes.

4. Add the remaining vegetables and herbs to the roasting dish. Top up the dish with a mixture of 1/2 Water & 1/2 White Wine. Bring the mixture to a boil, then reduce the heat. Cover the dish with tin foil, then bake at 170deg for 5 hours.

5. Once completed, let it rest for 5 minutes and serve with a side of crusty bread.