Lamb is one of my most favourite meats. Veggies look away now. Made lots of things with the leftovers, shredded done lamb meat and turned into perky leftovers https://adventuresofcumbrianblondie.co.uk/2016/08/17/perky-leftovers/ , added a tin of chopped tomatoes and turned into a pasta sauce. 

Ingredients

1 leg of lamb (about 2kg) and 1 half leg (about 1kg)

2 heads of garlic

4 oranges

1 x 290g pack Sunsoaked tomatoes

2 x 250g packs raw mini chorizo sausages

1 x 28g pack flat-leaf parsley

For the roasties:

2 x 750g packs Anya or Charlotte potatoes, halved if large

a few bay leaves (optional)

2 tbsp olive oil

Method

Preheat the oven to 190°C, fan 170°C, gas 5. Put the lamb into a large roasting tin and season the meat.

Halve the heads of garlic through the middle and add to the tin. Juice 3 of the oranges and add that too. Cover the tin with foil and transfer to the oven for 2 hours.

Drain the tomatoes (save the oil to use in salad dressings). Slice the chorizo thickly and slice the remaining orange into wedges. Tip the potatoes onto a large baking tray, add the bay leaves, if using, and drizzle with the oil; season and toss.

After the 2 hours, remove the foil from the tin, baste the lamb with the tin juices and scatter the tomatoes, chorizo and orange wedges around the lamb. Return to the oven, uncovered, for a further hour. Put the potatoes in the oven at the same time on another shelf for 1¼-1½ hours, giving them a shake from time to time, until golden and tender.

Lift the lamb out of the tin and onto a board, cover it with foil, ready for carving – it will be fine to leave for 30 minutes or so to rest.

Then, using a slotted spoon, transfer the other ingredients from the tin, including the orange wedges, to a dish or large platter and keep warm. Using a large spoon, skim the fat from the juices, there will be a lot but it is easy to see as it will have separated and sit on the top of the juices (or tip them into a jug, drain off the fat and then reheat).

Put the tin over direct heat and bubble the juices for a few minutes, tasting them and adjusting the seasoning as necessary. Chop the parsley and stir it in.

Tip the potatoes into a serving dish. Now, either return the lamb and other ingredients to the tin to carve at the table, or carve the lamb and arrange the slices on a platter with the other ingredients; serve drizzled with some of the cooking juices and pour the rest into a jug for everyone to help themselves. Serve with the roasties.