The vegetables

6 celery stalks, roughly chopped

4 peeled carrots, roughly chopped

1 large head of garlic

2 onions, peeled and thickly sliced

4 large potatoes, washed and cut into thick rounds

1 teaspoon dried oregano

1 tablespoon olive oil

salt and pepper


The lamb

2 kg free-range lamb, (nice-sized leg or shoulder)

1 tablespoon olive oil

salt and pepper

large stem fresh rosemary

1 cup chicken or vegetable stock

juice of 1 lemon



Preheat the oven to 160 °C. Toss all the vegetable

ingredients together and place them at the bottom of

a large roasting pan.

Oil the lamb and season with salt and pepper. Brown

gently in a frying pan and remove. Place the rosemary

stem onto the vegetables, top with the lamb, pour in

the stock and lemon juice, and seal with foil. Just forget

about it for 2 ½ hours.

Check for tenderness. (Now, how do you explain that

to a man!) You will know that the meat is ready when it

falls away from the bone.

Serve with a mound of buttery, garlicky polenta.

Serves 4