How to cook
Wash and dry the well- deboned lamb leg or shoulder. Soak it for 1 night or overnight in a marinade of red wine, a little oil, salt, pepper, rosemary and scraping blades coarsely chopped carrots, onions, celery and garlic.
The next day, with a sharp knife, shape the lamb into a large sheet. Add some of the vegetables and the marinade and turn it into a tight roll. Tie it tightly with string and sprinkle with a little salt, pepper, red pepper and brush with oil.
Place it in a baking dish, pour marinade onn it, put the foil and leave to bake for about 3 hours in a preheated oven at 390°F (200°C) to 430°F (220°C). Remove the foil and add the peeled and chopped potatoes, whole small carrots, a large cut onion and sliced mushrooms.
Put a sprig of rosemary and add the marinade last, then sprinkle with a little salt and pepper.
Put the dish back to bake at a lower temperature for about 30 minutes, or until the potatoes are ready.