1 x good sized leg of lamb (1.5 - 2kg)
2 tsp finely chopped thyme
2 tsp finely chopped rosemary
3 cloves garlic
500g streaky bacon

(Roughly chop)
3 large carrots
1 large Spanish onion
1 leek
3 sticks celery
1 bay leaf
500ml red wine
1 tsp red wine vinegar
Salt and pepper for seasoning

Preheat oven to 160°c and heat a heavy saucepan on the stove.

Firstly make 3 small slits on the leg and insert the garlic cloves, rub the herbs into the lamb followed by seasoning.

Seal your leg in the preheated saucepan making sure you have a good colouring all over and put to one side. In the same pan add your chopped vegetables and cook out for 5 to 10 minutes before adding your red wine, vinegar and bay leaf.

Transfer your cooked vegetables to a baking tray and sit your leg on top of the vegetables. Now arrange your bacon on top of the lamb before covering in tin foil.

Place in the oven and cook for 3 hours till soft and tender.

Rest the meat for 30 minutes before serving.

Extra taste - Add a pint of chicken stock to the baking tray and boil for 2 minutes for a strong rich sauce for the lamb.