Lamb leg in a pot

Michael Craig

Ingredients

1	Leg of lamb (Main)
1 head	Garlic
3 cups	Red wine, (soft ie merlot)
2	Bay leaves
10	Black peppercorns
1 sprig	Fresh rosemary
3	Oranges, zest and juice
1	Beef stock, or water
1 to taste	Salt
2 Tbsp	Raw sugar

Directions

1. Sit the joint in your pot and set your oven to medium.
2. Pour at least 3 cups of a "soft" red wine over the meat (merlot for example).
3. Add a whole head of garlic, 2 bay leaves, 10 peppercorns, a small sprig of rosemary and the zest and juice of three oranges.
4. The lamb doesn't need to be covered but it needs to be well bathed.
5. Top up with water or beef stock to mid level, season with salt and 2 tablespoons of raw sugar.
6. Put the lid on and cook for at least one and a half hours, the meat should be fall-apart tender.

Tip:Check the seasoning and serve with lots of juices, wilted winter greens and maybe some fresh mint sauce.