Slow Cooked Leg of Lamb

Ingredients

1 x Carvery trimmed bone on lamb leg
12 x 20mm rosemary sprigs
6 x Anchovy fillets (halved)
4 x whole large cloves of garlic (sliced into 3)
Oil
Salt & pepper to season
120ml White Wine

Trivot

2 x large carrots, cut into 4
2 x celery sticks, cut into 3
3 large banana shallots, pealed and halved
Oil

Directions

1. Preheat oven to 180c / 160c fan / Gas 4
2. Tumble the carrots, celery sticks & shallots in oil to coat.
3. Make 12 deep slashes in surface of lamb
4. Stud the lamb with rosemary, garlic & anchovy slices, pushing down firmly to prevent burning
5. Lightly oil & season lamb
6. Line baking tray with foil and place trivot vegetable in the base
7. Place the lamb leg on top of the trivot vegetables and place on middle shelf of oven for 1 hour, 30 minutes. Baste regularly
8. Add white wine and cover with foil
9. Cook for further 2 ½ -3 hours
10. Remove from oven and rest for 30 minutes
11. Shred meat with 2 forks to serve