1 celariac peeled and cut into chunks. 6 large carrots peeled and halved. 3 parsnips scrubbed and halved. 1 bottle white wine. Preheat the oven to 170C/325F/Gas 3. In a large pot or a deep sided.. ON THE DAY Preheat the oven to full whack (240°C/475°F/gas 9). Get the lamb tray out of the fridge, rub the meat with a little olive oil, place in the oven, and turn the temperature down to 150ºC. Roast for 4 hours, or until tender, basting every hour with the tray juices and adding a splash of water each time.
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500g plain flour. STEP 1. Heat the oven to 140C/120C/gas 1. Make deep holes all over the lamb with a sharp knife then fill each cut with a whole garlic clove, pushing it right in. rub all over with olive oil and season really well. Put a large, wide pan or sturdy roasting tray over a high heat and, when it is really hot, sear the lamb all over.. Roughly chop the tomatoes, adding them to the tray as you go. Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3.
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