... in went the leftover pizza bases, having been left in bread tins in the fridge overnight.
Then a part boned leg of lamb, a bed of onions, carrots and garlic; the meat itself was studded with more garlic, some sprigs of Rosemary and plenty of seasoning and a half bottle of red wine that was laying around.
The meat got 30 mins uncovered to get the required browning, then covered with foil and left for a further three hours to slow roast. Taken out an hour before serving to rest while the roasting pan contents went to form the basis of my gravy. Incidentally, the gravy was thickened using excess Yorkshire Pudding mix which I've never done before, but it worked really well!
There are no pictures of the cooked roast, because we were busy eating !