Slow Roast Lamb

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I'm a bit of a novice with lamb, i havent really eaten it much as i never thought i liked it, i do, but it has to have alot of other flavour and be really well cooked, so i like it in curries, as tikka, lamb shanks with mint gravy, that sort of thing. Anyway i really fancy cooking a leg of lamb for easter, slow cooked, seen this done on a few cookery programmes and in some mags but would love some tried and tested methods/recipes. Can anyone help?

Nigel Slater does a leg of lamb with aubergine and harissa - it is amazing!! Does that sound like the kind of thing you wanted? I can try and find the recipe if you like?

I love lamb shoulder, I think it slow roasts better

Do wine with anchovies and garlic. Anchovy adds amazing salty depth to the dish

both those sound lovely, i can google the recipes :-D keep them coming though as i may get brave and cook it more often

this is lovely too

this is the nigel recipe but I normally do with a leg

mmm - we had lamb last night - was lipsmackingly good. In fact I'm just about to have leftovers with couscous for dinner!

we have it simply with rosemary and garlic inserted into the lamb - in the pan add some red onions halves or whole shallots and slow roast them at the same time - then in the last 20 mins add some butter beans to cook in the juices mmmm.

Sear the shoulder for a couple of minutes by putting roasting tin on hob and heating it, lay shoulder in tin fat side down to get a good colour

Remove from tin

Strew a head of un peeled garlic cloves in the lamb fat, a teaspoon of dried thyme, some black olives if you like, and a tin of anchovy fillets in the bottom of the pan, put back on heat and pour 500ml rose or white wine in, heat till bubbling, then put lamb shoulder back on top, fat side up

Make a tent of foil over the tin and cook in oven at about 160 for 2 and a half hours. Take off tent and cook for another half hour. Delicious.

Raymond Blanc did slow roast lamb on his show a couple of weeks ago. I cooked it last week and is was so, so easy and so, so good!

Here