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  • ½ baby spring lamb or a lamb shoulder, approx 3kg

  • 12 garlic cloves

  • 4 sprigs rosemary

  • 35 slices flat pancetta, thin

  • 3 tbsp olive oil

  • 4 cups white wine

  • 4 cups water


  • 1.

    Remove lamb from the refrigerator two hours before cooking.

  • 2.

    Stud the lamb all over with garlic and rosemary and wrap top side with the pancetta slices.

  • 3.

    Preheat oven to 160C.

  • 4.

    Place lamb on a roasting rack and into a large baking tray.

  • 5.

    Drizzle lamb with olive oil and season with salt and pepper.

  • 6.

    Add the water and the wine to the tray.

  • 7.

    Join two sheets of foil together and cover tray tightly.

  • 8.

    Roast for approximately two hours then remove the foil and cook for a further 30 minutes.

  • 9.

    When ready the lamb will be well done and fall away from the bone.

  • 10.

    Allow to rest for 20 minutes then cut into serving pieces and serve on a platter with the pinzimonio.

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Posted by ghlewReport
Cooked this last night and it was great! Used some of the remaining stock to make a gravy with a bit of seeded mustard and honey and a pinch of sugar. Yum!