Slow Cooked Lamb With Seasonal Veggies | Amelia Park

Ingredients

• 1 Amelia Park Leg of Lamb (ours weighed 2.8kg)
• 4 Tbsp olive oil
• Fresh herbs, such as thyme and rosemary
• 1 head of garlic, roughly halved through the middle.
• 1 lemon, sliced into 5-6 rounds
• 2 red onions, quartered
• 1 fennel bulb, quartered
• 2 carrots, peeled and sliced into battons
• 1 punnet of cherry tomatoes
• 1 cup of chicken stock
• Juice of a lemon