5 Hour Roast Lamb with horseradish gravy

If you have a bad cut of meat, this is the best thing to do with it - cook it all bloody day long. Your house will smell delicious and the meat will just fall from the bone.

Method

Heat some oil in a deep pot and brown the meat on all sides. REmove from pan. Add in the garlic and onion and thyme and deglaze with the red wine vinegar and add the white wine. Then add in your water and salt.

Place the lamb back in the pot and let simmer on really low for 2 hours. Turn the lamb over and then place in the oven on about 160ºC for a further two hours, check to see the liquid is not reducing too much.

Remove from the oven turn over again and let sit for another hour. Remove the meat and sit on a chopping board ready to carve. Meanwhile re-heat the liquid and add in the flour, horseradish and tomato paste. Cook till you have a lovely rich gravy.

Serve with potatoes and baked beets

• Meat