2.5-3kg lamb leg (bone in)

1 lemon (zest and juice)

4 garlic cloves (minced)

2 tbl sp dijon mustard

1 small bunch oregano (leaves, finely diced)

2 tbl sp dried oregano

1/4 cupe EVOO

2 tbl sp cracked black pepper

A few decent pinches of salt

2 brown onion (quartered)

4 bay leaves

350ml white wine

Preheat oven to 140 degrees Celsius.

1. Start by trimming excess fat off lamb and cleaning it up, making sure it fits in casserole. You want a thin layer of fat but not whole chunks. Using a shop knife, stab lamb to make little holes all over for the marinade to get into.

2. In cast iron casserole add in all ingredients except lamb, onion, bay leaf and wine. Make that greek marinade, mix together until bright green and smelling fragrant. Add in lamb and rub marinade into holes and all over until its covered in the marinade. Gently place in middle of casserole and fill with white wine, bay leaves and quartered onions. Place lid on top.

3. Place in oven and cook for 4 hours and 30 minutes. Remove lid and cook for 30 minutes more.

4. Remove from oven, cover with foil and allow to rest for minimum 30 minutes. Or else I will find out and won’t be happy. Once rested, using two fork tear the lamb apart and allow it to soak up all the liquid. Remove bone and bay leaves. Serve all juicy.