LAMB BELLY BACON RECIPES

Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.

Place lamb on a rack in a roasting pan, pour in enough water to come 2 to 3 centimetres up the pan's sides and cook for 5 hours.

Check the lamb every hour or so and baste with the pan juices.

After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.

When cooked, remove from the oven and rest for 20 minutes before serving.

Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

We'd always par-cook the lamb the day before and let it cook slowly until lunch on Christmas Day. We still do it no matter what the weather is like and never cook fewer than two legs of lamb. The lamb is very fragrant - cooked with allspice and garlic cloves and rosemary. This is a recipe our mum brought with her from Syria. Traditionally, this dish is served with hummus, babaghanoush, tabouli, fattoush and seasonal roast vegetables on the Christmas lunch table. It's all a very traditional orthodox Christmas.

Pre-heat oven to 200C. To prepare the lamb, mix together the olive oil, all the dried spices and salt in a bowl until well combined. Place lamb leg on a clean surface and rub liberally and evenly with spice mix. Make about 10 fingertip holes in the surface of the lamb. Push the cloves of garlic and rosemary into these holes. Place the leg in a deep baking dish. Cook uncovered in the oven for about 30 minutes on each side until browned.

Once browned, remove from the oven and place the lamb on a sheet of foil, large enough to be wrapped around the leg. After wrapping the lamb, place back in the oven, reducing the heat to 160C. The lamb should be unwrapped and basted every 20-30 minutes with the spice and lamb oils that are sitting in the pan. Traditionally, the lamb is cooked until browned throughout and very tender; this will take approximately 3½ hours. However, if it is preferred medium to rare on the inside, 1½ hours' cooking time will suffice.

While the lamb is cooking, prepare the rice base. In a pan, heat the olive oil and saute the pine nuts and almonds over medium heat for about three minutes, or until golden brown, stirring constantly to avoid them burning. Once the nuts are removed from the heat, set aside but do not discard the oil. Place the oil in a pot, add the lamb mince and cook until browned over a medium heat. Any excess fat from the mince can be drained at this point. Add the rice. Finally, add the salt, pepper and allspice. Cover the mix with water and simmer covered until the rice is cooked, stirring every few minutes.

Once the lamb is cooked, remove from the oven and allow to rest for about 15 minutes. In a serving dish, spread the rice flat on the dish and place the lamb leg on top.