Servings: 10

boned leg of lamb about 2 1/2 kilos boned leg of lamb about 2 ½ kilos
2 stems of rosemary, chopped 2 stems of rosemary, chopped
5 stems of thyme, chopped 5 stems of thyme, chopped
5 tbsp olive oil salt and pepper 5 tbsp olive oil salt and pepper
 
the confit the confit
12 peeled whole cloves of garlic 12 peeled whole cloves of garlic
3 red onions cut in eighths 3 red onions cut in eighths
2 tsp brown sugar 2 tsp brown sugar
salt and pepper salt and pepper
 
the roast veggies the roast veggies
700 gms sweet potato (cut in large cubes) 700 gms sweet potato (cut in large cubes)
600 gms butternut squash ( cut in large cubes) 600 gms butternut squash ( cut in large cubes)
500 gms carrots ( cut in large cubes) 500 gms carrots ( cut in large cubes)
3 whole cloves of garlic 3 whole cloves of garlic
sage, oil, salt and pepper sage, oil, salt and pepper

1. Warm the oven to 200 degrees. In a large roasting pan, place the oil, salt pepper thyme and rosemary.
2. wipe the lamb in mixture and brown on all sides.
3. Bring the oven down to 120 and place the lamb in pan with cover. Begin roasting for four hours, turning every hour. Add water if needed.
4. Mix confit ingredients and let stand at room temp for an hour.
5. After two hours of roasting, take the pan out and add the confit ingredients...continue roasting for two more hours.
6. Mix toether all the orange veggies with the oil and spices... lay flat on a roasting tin lined with paper. Roast for 45 minutes in a 190 oven. Serve lamb on orange veggie mixture.