Seven Hour Leg Of Lamb

• 2 - 2 1/2 kg leg of lamb, saltbush reared if you can get it
• 2 tablespoons butter
• 3 tablespoons brandy or 3 tablespoons gin
• 40 garlic cloves, whole peeled
• 150 ml red wine
• 150 ml lamb stock or 150 ml chicken stock
• 4 sprigs fresh thyme
• salt and pepper

1. Heat a big stockpot full of water, when it boils plunge the lamb in, restore heat and simmer 15 minutes. Drain and pat dry.
2. In a deep pan or skillet, melt butter and brown lamb all over. Flambe with the brandy or gin and when the flame dies add the rest of the ingredients and season to taste.
3. Place a lid or cover on the dish and bake at 120C degrees for seven hours, turning twice.
4. Once cooked, use an eggflip as well as a fork or similar to lift out the lamb to a serving dish. The meat will be falling apart -- mmmm.
5. Puree the remaining sauce, return to the dish and reduce to a sauce consistency ( the garlic will help thicken it ).
6. Check the seasoning and serve in a small jug. This lamb needs lots of mash or bread or both to mop up the juices, as well as plenty of good red wine on the table.

lamb, butter, brandy, garlic, red wine, lamb stock, thyme, salt

Taken from www.food.com/recipe/seven-hour-leg-of-lamb-193018 (may not work)