Poached Leg of Lamb

• 4 lb / 1.80 kg leg of lamb
• 2 bay leaves
• 1

Trim any fat from the leg of lamb and tie it with string to hold it in shape. Fill a large saucepan with water, and add the rest of the ingredients. Bring to the boil, and put in the leg of lamb. When the water comes back to the boil, turn the heat down to the lowest possible simmer, and poach for 1 hour (15 minutes per 1