2 1/2 kg lamb leg
1 tbs olive oil
1 brown onion quartered
5 garlic cloves sliced
125 g speck cut into batons
5 sprigs thyme
3 sprigs fresh rosemary
500 g parsnip cut into pieces cut in half lengthways
750 g celeriac cut into pieces peeled
850 g potatoes
3 carrots cut into pieces
2 cups Massel Liquid Stock Vegetable Style
- Preheat oven to 170 C or 150 C fan-forced.
- Season lamb. Heat oil in a large frying pan over medium-high heat. Cook lamb, turning, for 10 minutes or until browned all over. Transfer with a large fork to a 27x37x8cm baking dish or oven tray.
- Cook onion, garlic, speck, thyme and rosemary, stirring, for 5 minutes or until golden. Transfer to baking dish (with any oil and juice).
- Arrange vegetables around lamb. Pour over Massel Liquid Stock Vegetable Style. Tightly cover with foil and roast for 5 hours or until lamb is very tender.
Credits: Best Recipes