• 3 sprigs rosemary, leaves stripped and chopped, plus a few whole sprigs
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2kg whole leg of lamb
  • 2 sticks celery, cut into 4-5cm lengths
  • 6 medium carrots, halved lengthways and cut into 4-5cm lengths
  • 6 baby leeks, cut into 4-5cm lengths
  • 4 small turnips, quartered
  • 250ml white wine
  • 200ml chicken stock
  • 300g baby plum tomatoes, halved


  • STEP 1

    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.

  • STEP 2

    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.


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