Neven Maguire's Ultimate Slow Roast Leg of Connemara Hill Lamb

INGREDIENTS

• 1 Simply Better Connemara Hill Frozen Irish Leg of Lamb, at room temperature
• 1 Tbsp Simply Better Irish Cold Pressed Rapeseed Oil
• 4 large onions, sliced
• 1 garlic bulb, cloves peeled
• 300ml Simply Better white wine
• 300ml Simply Better Free Range Chicken Stock
• 2 packs Simply Better Irish Rainbow Baby Carrots, trimmed
• Simply Better Achill Island Sea Salt & freshly ground black pepper
• Simply Better Creamy Potato Gratin, to serve

METHOD

1. Preheat the oven to 130°C (250°F/Gas Mark ½). Place a large frying pan on the hob over a high heat. Dry the lamb with kitchen paper and drizzle with the oil and season generously. Brown the lamb for about 10 minutes on all sides – do this very thoroughly until it is a good dark brown as it will not brown during the cooking.
2. Add the onions and garlic to the pan and sauté for 4-5 minutes until softened and lightly caramelised then pour in the wine and allow to bubble down. Place the lamb in a casserole pot with a lid and scatter the onions, garlic and carrots around it. Pour in the stock, then season and put on the lid. Transfer to the oven and roast for 7 hours, turning it twice.
3. There is no need to rest the lamb when it is cooked in this way, but to finish the sauce, transfer the lamb and vegetables to a large, warmed serving platter. Strain the remaining liquid into a jug and skim off any excess fat. Pour back into a pan and then fast boil to reduce by a quarter until you have a nice rich sauce.
4. Pour into a gravy jug and serve alongside the lamb which is soft enough to be served with a spoon. Put the potato gratin into another dish and put straight on to the table so everyone can help themselves.