Prep: 30 minutes
Cook: 3 hours 30 minutes
2 kg leg of lamb, at room temperature
Zest and juice of 2 lemons
1 heaped tbsp dried oregano
1/2 tbsp fennel seeds
50g salted butter
350ml Badger Hopping Hare
3 tbsp olive oil
3 large potatoes, peeled and cut into bite-size pieces
1 celeriac, peeled and cut into bite-size pieces
For the herby yoghurt:
1/2 cucumber, grated
1 tsp salt
1 heaped tsp dried mint
1 tsp dried oregano
2 tbsp extra virgin olive oil
400g greek yoghurt
1 tbsp lemon juice
Watercress, to serve
Fennel, thinly sliced, to serve
Radishes, to serve
1. Preheat the oven to 220C, fan 200C, gas 6.
2. Place the lamb in a large roasting tin and rub the lemon juice over the lamb.
3. Grind together the oregano and fennel seeds in a pestle and mortar, then mix with the lemon zest, and a good amount of flaky sea salt and freshly ground black pepper. Sprinkle this over the skin of the lamb and dot with butter.
4. Mix Badger Hopping Hare with 350ml water and pour half around the lamb with the olive oil and roast for 30 minutes.
5. Turn the oven down to 180C, fan 160C, gas 4. Add the potatoes, celeriac and the remaining beer and water. Cover tightly with foil and place back in the oven and cook for 3 hours. Check every hour, turning the vegetables and add a little more water if needed.
6. Meanwhile, make the herby yoghurt, mix the cucumber and salt together, place in a sieve and leave for 20 minutes. Mix the mint and oregano with the olive oil and set aside. After 20 minutes, squeeze the excess water out of the cucumber and stir through the yoghurt with the herby oil and lemon juice, and season with black pepper.
7. Serve the lamb shredded with the potatoes and herby yoghurt with watercress, fennel and radishes and let everyone help themselves.