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- 1 large leg of lamb , about 3kg/6lb 8oz
- 4 onions , sliced
- 8 garlic cloves , peeled, but left whole
- 4 carrots , leave whole if small or quarter lengthways
- 300ml white wine
- 300ml stock , use what you have
- 2 tbsp Armagnac or Madeira, optional, to finish
- thyme sprigs, to finish
Directions:View on BBC Good Food
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