In the depths of winter we like to eat warm filling “comfort” food. This recipe with its origins in the Auvergne, certainly fits that criteria. For us, this is a weekend dinner.

• 1 leg of lamb
• 3-4 finely sliced carrots
• 3 finely sliced onions
• 6 large cloves of garlic
• 3 thinly sliced potatoes

This meal is cooked at a low temperature in the oven for 6-7 hours. You need to buy a leg of lamb that will snugly fit in a pot with a tight fitting lid that can go in the oven. Ask your butcher to trim off some bone if necessary.

Trim as much of the skin/fat from the lamb as possible. Put the lamb in the pot with the onions and carrots beneath and around it.

Cover the lamb with the garlic and rub in a little olive oil. Season with seasalt and freshly ground pepper. Add 2 sprigs each of fresh parsley and thyme and 2 bay leaves. Put on the lid and place in the oven at 150oc. After 2 hours check it. Some liquid should have appeared. If it hasn’t add a little water. Return to the oven. After 4 hours turn over the meat. After 5 ½ hours layer the sliced potatoes on top. Add extra water if necessary. The liquid should be at least halfway up the lamb. Cook for another 2 hours. If you have a small leg of lamb you can cook this for 6 hours. Add the potatoes after 4 hours.

Spoon it out onto your plates and sprinkle with fresh parsley. This meal isn’t the most elegant to look at but it has a delicious flavour.

I use organic vegetables and lamb, which I’m sure gives it a better taste.