Seven Hour Lamb

4 Anchovy fillets  (optional)

2 kg leg Lamb

3 large cloves garlic

Pepper and salt

Olive oil

2 bouquets garnis

1 cup chicken stock

1cup dry white wine

Use an oval-shaped oven proof cast iron casserole dish with a tight fitting lid

Pre-heat oven to 120°C

Dry the anchovy fillets and cut into 3 pieces

Make 6 deep incisions into each side of the lamb. Insert 1 piece of anchovy fillet and one sliver of garlic into each slit

Grind pepper over lamb and rub in some salt

Heat oil in the casserole dish and seal the lamb on all sides until brown

Pour in the stock and wine, add the bouquets garnis and put on the lid. Put in the oven and forget for 7 hours

Personal variations. I do not bother with the anchovies as I could not taste them in the final result. Also I just put the garlic into the stock as I found that it fell out of the slits during the sealing of the meat. One time, I used beer instead of the wine and it was fine. Another time I did not have wine available so I just used stock – also OK! The meat is extra tender when done and I think 6 hours is almost enough.