Now the leaves have dropped, it is time to get some serious feasting going – all in practice for the main event in December.
Here we have used our new Easy Carve Leg of Lamb and gone for the low and slow, but this would work just as well with a shoulder.
And we have also thrown some celeriac into the mix to add some extra nutty flavour to those layers.
Which in turn soak up all those fantastic juices from the lamb when cooking.
Serves 4
First, heat your oven to 140°C and take your lamb out of the fridge a good hour before cooking.
Take a large roasting tray and layer up the root vegetables. The best method is to layer some potato slices first, add a good amount of onion slices on top, season with salt and pepper and some thyme leaves. Then do the same with the celeriac, so that the root vegetables alternate, and keep going until you have 5 or 6 layers.
Season the lamb by drizzling over some olive oil and add some salt, pepper and whatever thyme is left. Massage into the meat and then place the joint on top of the vegetables.
Pour the stock all around the sides* and then cover tightly with strong foil.
Place the tray into the oven and leave to gently roast for four to five hours.
Remove the foil for the last 30 minutes of cooking to colour the lamb and crisp up the root vegetables.
Take out of the oven and leave to rest before dishing up. The lamb will be super soft and there should be plenty of gravy at the base to pour over.
Serve with seasonal greens and buttered carrots.