Leg of lamb
4 garlic cloves
3 tbsp. butter
3 carrots, chunked
3 onions, sliced
1 c. dry white wine
1 c. beef bouillon
1 tbsp tomato paste
Salt and pepper

Trim as much fat as possible. Cut garlic into slivers lengthwise and insert into many pockets you've cut in the meat. Brown lamb in butter together with carrots and onions. Add wine and cook 1 minute. Add bouillon and tomato paste. Season. Cover and roast at 275 degrees for 7 hours.