Serves 6 - 8

3 - 3.5 kg (7 - 8 lb) leg of lamb, boned and tied

5 g (1 tsp) salt

3 bay leaves

225 ml (8 fl oz) red wine vinegar

450 ml (16 fl oz) water

300 g (10 oz) diced onions

12 g (1/2 oz) parsley, coarsely chopped

2.5 g (1/2 tsp) dried thyme

2.5 g (1/2 tsp) black pepper

4 large tomatoes, coarsely chopped

25 g (1 oz) chicken fat or olive oil

1. Rub the leg of lamb with the salt. Put the lamb in a large casserole.

2. In a small saucepan combine the bay leaves, vinegar, water, onions, parsley, thyme, pepper and tomatoes.

3. Bring the liquid to a boil over a high heat. Cook for 1 minute and remove the saucepan from the heat.

4. Cool the mixture to room temperature and pour it over the lamb.

5. Leave the lamb to marinate in the refrigerator for 6 hours, uncovered. Turn the lamb every 1 1/2 hours.

6. Preheat the oven to 190°C (375°F) Gas 5.

7. Melt the chicken fat in a small saucepan over a medium heat.

8. Remove the lamb from the refrigerator. Pour the chicken fat or olive oil over the lamb.

9. Roast the lamb for 2 hours, basting every 30 minutes. (If the liquid in the casserole starts to boil too fast, reduce the heat to 175°C (350°F) Gas 4).

10. Save the pan drippings for gravy