Ingredients
Serves 10
Method
- Stud the peeled with the .
- Put this, the , and tied with string and some salt in a casserole that will hold the .
- Fill it about half full with water, bring to the boil, cover and simmer over a low heat for 20 minutes. Remove and discard the onion and herbs.
- Add the to the pan and bring the liquid back to boil. Cover and simmer for another 20 minutes.
- Drain off and discard all of the liquid.
- Arrange the around the , pour over the and add a little seasoning.
- Cover the top of the casserole with a double layer of foil. Clamp on the lid and cook for 7 hours.
- Turn the leg over after 2.5 hours cooking and then after another 2.5 hours turn it back again.
- After the second turn remove the lid and foil and cook uncovered for the remaining 2 hours in order to colour and crisp up the skin.
- Transfer the leg to a warm plate and leave to rest for 20 minutes.
- To make the sauce, skim any excess fat off the surface of the juices.
- Simmer vigorously to reduce the volume by a third then whizz in a blender until smooth. Adjust the seasoning before serving.
