Slow-cooked leg of lamb

1. Preheat oven to very hot, 220°C.
   
   
2. Using a sharp knife, score lamb at intervals. Place in large baking dish (with enough room for the vegetables) with the garlic. Rub lamb all over with olive oil.
   Pour half lemon juice over. Top with rosemary and season to taste.
   
   
3. Cover dish with foil. Place in oven. Reduce temperature to slow, 160°C. Bake 4 hours.
   
   
4. Meanwhile, wrap each beetroot in foil. Toss potatoes in extra oil and add to baking dish with beetroot 2 hours before end of cooking time.
   
   
5. Meanwhile, wrap each beetroot in foil. Toss potatoes in extra oil and add to baking dish with beetroot 2 hours before end of cooking time.
   
   
6. Remove beetroot from baking dish. Peel and set aside. Add carrots to dish, tossing to coat in drippings. Continue baking, uncovered, 20 minutes.
   
   
7. Remove lamb from pan. Rest, covered, 20 minutes. Return vegetables to oven to keep warm.
   
   
8. Squeeze roasted garlic flesh from skins into a bowl. Mash with a fork and stir yoghurt and remaining juice through. Mix well and season to taste. Carve lamb and serve with vegetables, garlic yoghurt and mixed green leaves.

• If liked, you can drizzle the lamb with a little honey at the end of the resting time.