Chanfana Lamb -

Directions

1. 1
   In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
2. 2
   sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
3. 3
   repeat until lamb is all used.
4. 4
   Pour over red wine to cover lamb.
5. 5
   Cover pot & marinate for at least 4 hours.
6. 6
   DO NOT REFRIGERATE.
7. 7
   When ready to cook you may need to top up wine as the meat will soak up some during the process.
8. 8
   pour over the olice oil & place the bunch of parcely on top.
9. 9
   cover with a tight lid or foil.
10. 10
    Pre heat oven to 200c.
11. 11
    Cook for 45 minutes( or until you can smell the aroma).
12. 12
    Then reduce to 180c & cook for 2.25hrs.