* 1 leg of Lamb
* Olive oil for Frying
* 6 rashers of Home smoked bacon, chunky streaky Bacon or a small packet of Lardons
* 4 Cloves of Garlic, peeled and crushed
* 3 Onions, peeled and cut into 4
* 4 large Potatoes, peeled and cut into chunks
* 5 Carrots, peeled and cut in half, lengthwise
* 2 Parsnips, peeled and cut in half, lengthways
* 3 Celery stick, cut into thick 'moons'
* A few handfuls of Fresh herbs
* 2 Bay leaves
* 1 bottle of Dry white wine
* Sea salt and Freshly ground black pepper


===Method===
* Preheat the oven to 160° C (325° F - gas 3 - Moderately slow/Warm)
* If you are using a glass casserole dish, do the Frying in a separate pan, otherwise..
* Add a few splashes of Olive oil to a huge ovenproof pot or deep Roasting dish and Brown the Lamb all over
* Remove the Lamb for the next stage
* Fry the Onions, Garlic and Bacon and Celery for 4 minutes
* Add a splash of White wine and Deglaze the pan
* Add your Lamb back (or move everything to your casserole dish)
* Add the remaining Wine and an equal amount of water and all of the remaining ingredients
* Cover, with tin-foil if you are using a roasting tray
* Roast for 4 to 5 hours - I find 4 hours sufficient although we don't use a particularly large cut of Meat
* Season the gravy to taste with Salt and Black pepper

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