- 2.4 kg lamb leg, cut into large pieces (about 12cm; see note)
- 1 tsp cumin seeds
- 1 tbsp lard, ghee, duck fat or coconut oil
- 1 large onion, coarsely chopped
- 3 carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 6 garlic cloves, coarsely chopped
- 250 ml dry white wine
- 175 ml (¾ cup) homemade chicken stock
- 3 rosemary sprigs
- 2 fresh bay leaves
- 1 tsp celery seeds
- 4 parsnips, chopped crossways into thirds
- 4 Jerusalem artichokes, halved
- To serve: green salad (optional)
- 1Preheat oven to 90C or lowest setting. Score the fat of the lamb and rub cumin, sea salt and freshly cracked pepper into the score marks.
- 2Heat fat in a large frying pan over medium-high heat, add lamb in batches and brown on all sides (3-5 minutes). Transfer to a large roasting pan fat-side up and set aside. Add onion to frying pan and stir occasionally until caramelised (2-4 minutes). Add carrot, celery and garlic and stir occasionally until slightly softened and starting to colour (2-4 minutes). Add wine, stock, herbs and celery seeds, bring to the boil, season to taste and pour over lamb. Add parsnip and Jerusalem artichoke, cover with a lid or tightly seal with foil, and braise in oven until lamb pulls apart easily (10-11 hours), then serve.
Note Ask your butcher to cut up the lamb leg for you.