750mlRed Wine (you can just use stock if you prefer)
1.5ltrChicken or Lamb Stock
Sea salt & Black Pepper
To slow cook your lamb, put it in a deep ovenproof dish or pan with a lid, punch a few holes in the skin to add in slivers of garlic and rosemary.
I put in a whole bottle of red wine, chicken stock to bring the liquid up to 3/4 of the way up the meat - a few extra cloves of garlic smashed and some rosemary and then put the lid or foil over tightly to seal and put in the oven at about 140 for a good 4 hours.
When you lift the meat out of the liquid it will be tender and almost falling off the bone.
You can drain and use the liquid to make a gravy/ sauce - reduce down and thicken.
Let your meat rest for a good half an hour
Heat your oven to around 210 degrees fan. When you are ready to serve put the lamb back in for around 10 minutes and keep an eye on it, as it will go crispy deep in colour on the outside - this is where the serious flavour is.
The inside will still be moist and fall apart.
For the potatoes see my roasted Jersey Royal recipe.