About this recipe: A succulent leg of lamb that when cooked low and slow all day just falls off the bone, using the juices to make a gravy. It is also a good way of using up any left over veg.
I serve mine with steamed new potato, veg and stuffing however works with roast potatoes. Don't for get the mint sauce.
I have been playing with my recipe today it works well with any lamb we used shanks today I have also used shoulder... I also put a few mint leaves in the gravy... You can experiment to get your flavours the key here is Low and Slow.. - 15 Apr 2016