Ingredients for 4 servings:
1. 2 1/4 lbs leg of lamb
2. 200 g onions (peeled and whole about 3)
3. 1 tablespoon olive oil
4. 300 g carrots (peeled and chopped into large chunks)
5. 1 lemon, juice and zest of
6. 3 teaspoons dried mint
7. 3 teaspoons dried sage
8. 3 teaspoons dried rosemary
9. 1 tablespoon fresh oregano
10. 1 tablespoon of fresh mint
11. 3 garlic cloves, peeled and sliced
12. 750 ml red wine (general quaffing plonk)
13. 1/2 teaspoon white pepper
14. 1 tablespoon honey

Directions:
1. put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
2. cut a cross in the top of each onion
3. mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
4. add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
5. half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
6. when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.