Roman Lamb

Directions

1. 1
   Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers.
2. 2
   In batches, brown lamb well on all sides.
3. 3
   Pour out all but 2 tablespoons of fat.
4. 4
   Add garlic and vinegar.
5. 5
   Boil vinegar to reduce by half.
6. 6
   Add sage, rosemary, lemon juice, salt and pepper.
7. 7
   Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally.
8. 8
   If liquid evaporates, add water sparingly.
9. 9
   Cook until lamb is tender, testing it with a fork.
10. 10
    The lamb is ready when it begins to fall from the bone.