Pardon me for top-posting, but I think this is relevant:

Are you REALLY calling for 5 to 6 HOURS at 425 degrees and terming that
"SLOW COOKED???"

Who are you, anyway??

Van


"Steven grace" > wrote in message
...
> From the pen of Patricia Wells
>
> 6 medium onions, quartered
> 6 carrots, peled and quartered
> 1 whole head of garlic, cloves peeled and halved
> 6 bay leaves
> 1 bunch of fresh thyme, or several teaspoons dried
> 1 leg of lamb, bone in 6 to 7 lbs
> salt and pepper
> 2 bottles dry white wine
> 5 lbs large boiling potatoes, peeled and quartered
> 5 tomatoes, peeled, cored, seeded and chopped
>
> Preheat the oven to 425 F
> Layer the onions, carrots, garlic, bay leaves and thyme on the bottom of a
> covered nonreactive roaster large enough to hold the lamb. Place the lamb
> on top and roast, uncovered, for 30 minutes. Remove the roaster from the
> oven and generously season the lamb with salt and pepper. Return it to
> the
> oven and roast it for 30 minutes more.
> Remove the roaster from the oven, place it on the stove, slowly pour the
> wine over the lamb, cover and bring the liquid to a boil. Return the
> roaster to the oven and roast until the meat is very tender, still juicy,
> and falling off the bone. Timing will vary according to the size and age
> of
> the leg of lamb. Once the wine has been added it will generally take 4 to
> 5
> additional hours. One hour before serving bury the potatoes and the
> tomatoes in the liquid, cover and roast until the potatoes are cooked
> through. Yield 12 servings.
>