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Ingredients

  • 1.6-1.8kg frozen New Zealand Lamb Leg
  • 500g pack baby new potatoes, halved
  • 400g/14oz baby or Chantenay carrots, washed and trimmed
  • 12 shallots, peeled and halved
  • 450ml lamb stock
  • 200ml white wine
  • 350g/12oz baby leeks, trimmed
  • 200g/7oz frozen peas
  • 200g/7oz frozen baby broad beans
  • Salt and freshly ground black pepper

Instructions

1. Unwrap the lamb and place in a large roasting tin. Roast for 2 hours at 150C/300F/Gas 2

2. Remove tin from the oven and drain off any visible fat. Add the potatoes, carrots, shallots, stock and wine to the tin. Season the lamb with ground black pepper. Cover tightly with foil. Increase the oven temperature to 180C/350F/Gas 4 and return to the oven for 45 minutes.

3. Remove from oven and add the leeks, peas and beans. Cover once more and cook for a further 30 minutes until all the vegetables are tender. Rest in a warm place for 15 mins then transfer to a large serving dish. Carve the lamb and serve the vegetables with the cooking liquor.