Food

So 7 hour lamb turned into 9 hour lamb as I slept for too long (had it in the oven overnight) but it was awesome.

It's very easy to do:

1. Make a stock with water, thyme, parsley, and an onion studded with cloves. Bring to the biol and simmer for about 20-30 mins. Then remove the herbs and onion.
   
2. Add your lamb to the stock and simmer for 20 mins.
   
3. Remove the stock (there is a lot so it's worth keeping for soups etc.) and add 5 heads of garlic, separated into individual cloves and peeled, to the bottom of your casserole dish.
   
4. Place lamb on the garlic bed and pour over a bottle of white wine.
   
5. Put the lid on, place the whole lot in the oven (140 Deg C) for 7 hours.
   
6. Turn the lamb twice during cooking (I only did this once and it was fine).
   
   

It's amazing how much juice comes out of the meat, this all mixes with the wine and garlic and then cooks down slowly. I removed the meat and reduced further after cooking and then blitzed up to make a gravy.

Never cooked lamb. This sounds like a good start though. What part of the lamb should I get?