"Frenchy" > wrote in
:

> Do you have a Tagine? It will cook perfectly in a Tagine but you
> can copy this with a covered pot that will fit in the oven.

I should be able to manage something for that.

> Lay a few stems of rosemary on the bottom and sit the lamb on
> there with a few lemon slices. Squeeze juice of half a lemon over
> the lamb and rub in some grated garlic. You can sprinkle with
> salt and pepper as well.
>
> Slow roast it at 130 deg C (270 Deg F) for about 6 hours. Don't
> peak in there. Remove and use the juice to make a gravy. There
> will be no pink and it will cut with a fork, it should be so
> tender

Perfect. Thanks.

--

"There is a crack in everything,
That's how the light gets in."

Leonard Cohen, Anthem