Preparation
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1.
Using a sharp knife score the lamb in different places and make pits. Then fill the pits using the pancetta and garlic. Rub 1 tablespoon of Vegeta Gourmet Stock Powder all over the meat and cook it in hot oil, turning so that it cooks evenly, all sides.
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2.
Place cooked lamb in an oven proof dish including the oil it was cooked in. Add a little water, cover with al-foil and cook in the preheated oven at 200ºC for around 2 hours. During the two hours of cooking, turn the lamb a few times and each time add a little water.
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3.
Cook the potatoes and carrots in lightly salted boiling water.
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4.
Prior to the end of baking, add the cooked potatoes, carrots, peas and olives to the lamb, mix through and bake for another 20 minutes.
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5.
Cut the lamb and serve with vegetables and salad.
Tip
When the lamb has cooled down a little, it is easier to cut presentable pieces.
