|A carving-free zone, thank God.|
Feeds 6. Pre-heat the oven to 180c. Take a large deep roasting tin and double line with long pieces of foil in both directions. Now line again with a long piece of baking parchment. Slice three onions thickly and take a whole bulb of garlic and cut in half horizontally. Put all this in the tin with a few bay leaves. Place a leg of lamb in the tin and rub with a mixture of seasoned olive oil and oregano (dried is fine). Pour a generous glass of white wine into the tin. Bring the baking parchment up over the lamb and then the foil, making a nice parcel that won't let the juice out. Put in the oven for about 5 hours. Then you...oh, that's it.
I cooked this for a Saturday night supper with friends, and roasted some chopped skin-on potatoes which I then put in a massive dish with the lamb and poured all the juice and onion over. I made a yoghurty garlicky sauce to go with it. Or you could do proper roasties and have this on a Sunday. Either way, give the meat a good 15 minutes rest with some foil on top before you shred the meat to pieces and grin with satisfaction as you grab the bone and it comes away in your hand.