Strone Henry is one of our favourite chefs and we're always looking for an excuse to work with him. He shares what he thinks is a must for holiday cooking.

Ingredients

• Bone-in leg of lamb
• Salt
• Pepper
• Olive oil
• Red onion
• Carrots
• Garlic
• 500 ml red wine
• Beef or chicken stock

Method

• Season the leg heavily on all sides with salt pepper(or seasoning of your choice) and olive oil and set aside for 1 hour.
• Preheat oven to 250°C. In a large roasting dish place garlic, carrots and onions as a bed to lay the leg over.
• Brown leg on all sides in the oven turning occasionally to ensure even browning.
• Lower the oven temp to 160°C.
• Add 500 ml red wine and 1 to 1 1/2 litres of stock to the roasting dish and cover with a lid or foil.
• Braise for a further 3 hours covered.
• Remove lid or foil and cook for a further hour basting occasionally the braising liquid.