It would look fab, no? I think I will serve it with gravy and hundreds and thousands 
Actually, here is my favourite lamb recipe. It is sooo easy, you can put it in the oven at 11am on a really low heat, go out all day and then come back and tuck in right away - I have left it on 145/150 fan for 8 hours before. I am going to do it NY Eve I think when we have friends to stay. It is a Jamie Oliver, can't remember which book though. All the blurb below is his btw, before you all think I've turned into a total ponce
5 Hour roast lamb
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less.
Serves 6.
1 large leg of lamb
salt and feshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
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 roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.