Trim any excess fat from lamb, season and brush with oil. Place garlic, sage, rosemary and onions in a casserole dish, just large enough to take the lamb. A cast iron casserole dish is ideal. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3- 4 hours or until meltingly tender. Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency. Carve and serve with Mediterranean beans or a side salad of rocket leaves.
Recipes and images courtesy of Robertsons.co.za.
Serve with a glass of Nederburg shiraz.