Pot leg of lamb with white wine & vegetables

So often joints of meat are automatically roasted just because they are joints, with little or no thought of poaching them instead. Gently bubbling a leg of lamb in a pot, surrounded by vegetables, produces a very clean-feeling meal, bathed in a delightful liquor and tasting delicately of the sum parts. Since this dish is so uncomplicated and honest in its style, I like to carve the meat with my large penknife while finishing off a pre-lunch pastis.