Five-hour leg of lamb recipe

Step 1

Put the meat in a black plastic bin liner with the wine, garlic, spices, oil, salt and pepper. Toss it altogether well. Put the whole thing into a bucket and place it somewhere cool for 24-48 hours. Try to remember to turn it quite regularly so the meat is fully coated in the marinade.

Step 2

5 hours before you want to eat, preheat the oven to 140ºC/gas mark 2. Peel and coarsely chop the veg and put it in the bottom of a large roasting tin. Pour the contents of the black bag onto the veg.

Step 3

Place it in the oven and roast for 4½ hours. Take out of the oven and rest - covered in tin foil and tea towels - for 30 minutes.

This recipe featured on p.62 of Sarah Raven's Food for Friends and Family