Pot Roast Lamb in Cider

Ingredients

• 9 ounces shallots
• 5 lbs leg of lamb, part-boned, whole
• 1 pint cider
• 7 tablespoons cider vinegar
• 4 sprigs fresh thyme
• 4 garlic cloves, halved

Directions

1. 1

   Preheat the oven to 325°F

2. 2

   Place the shallots in a heatproof bowl and cover with boiling water. Set aside for about 5 minutes until the skins soften, then drain.

3. 3

   Place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic.

4. 4

   Peel the shallots, trimming off the ends but keeping them whole. Add to the pot, season and cover with a lid or foil.

5. 5

   Cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender.

6. 6

   Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes.

7. 7

   Strain the liquid then return to the pan and reduce for 5-6 minutes.

8. 8

   Carve the lamb and serve with the shallots and gravy.