Ingredients

• 3 lb. leg of lamb
• 1 pint dry red wine
• 4 oz. onion, chopped
• 3 medium carrots, diced
• 1 level teaspoonful salt
• ½ level teaspoonful black pepper
• 5 sprigs parsley
• 2 sprigs thyme
• 1 bayleaf
• 3 fl. oz. olive oil
• ½ lb. salt pork
• 1 pig's foot, split
• 2 cloves garlic, crushed
• 4 firm red tomatoes, quartered

Method

1. Place lamb in a heavy gauge polythene bag, or place one thin bag inside another. Place in a large bowl. Cover meat with wine, onion, carrot, seasoning and herbs. Pour over olive oil. Marinade overnight, turning twice.
2. Scrub rind of salt pork. Place in a pan with pig's foot, cover with water and bring to boil. Pour off water and stand in fresh cold water overnight.
3. Next day place lamb and marinade in a deep casserole. Cut rind off pork and scissor-snip into small squares. Cut flesh into narrow strips. Add with pig's foot, garlic and two tomatoes to lamb. Cover tightly. Cook in oven at 300°F (mark 2) for about 3½ hrs. Baste joint occasionally.
4. Skim surface fat from juices. Remove lamb and keep warm. Strain diced vegetables. Spoon round joint. Reduce pan juices by a quarter and pour over meat. Garnish with tomato quarters, skinned and deseeded.

Notes