Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.
Cover the tin with a double sheet of foil and cook for 21/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.