1 leg of lamb
1/2 c. sliced carrots
1/2 c. sliced onions
Sprig of parsley
1 bay leaf
1 1/2 - 2 c. hot water mixed with clove of garlic, rosemary & pepper to taste
Cornstarch

Trim fat from lamb. Spread carrots, onion, parsley and bay leaf in Dutch oven. Put leg of lamb on top. Roast at 375 degrees until meat is well browned (about an hour). Add water and cover. Reduce heat to 325 degrees and cook 5 hours, adding water as needed to keep moist (ends up being 4 to 5 cups of water). Meat will be ready to fall off bone. Remove leg. Thicken juice in pan with cornstarch mixed with sherry to make gravy. Pull meat from bone and place in baking or serving dish. Pour gravy over top. Can be made ahead of time and reheated. Serve with roasted potatoes and fresh green salad.