• 1 leg of lamb
• 2 tablespoons olive oil
• 1 tablespoon Tuscan Seasoning
• 6 sprigs rosemary
• 12-16 baby onions, peeled
• 1 cup red wine
• ¼ cup roughly chopped fresh herbs, such as sage, thyme, parsley

Preheat the oven to 180°C.  Score the leg of lamb with a sharp knife. Combine the olive oil and the Tuscan Seasoning.  Rub the mixture over the lamb.
Place the rosemary sprigs in an oven dish and place the lamb on top of the bed of rosemary. Add the baby onions to the dish. Roast the lamb and onions in the preheated oven for 1 hour, uncovered, basting occasionally. Reduce the oven temperature to 140°C.
Pour the red wine into the dish. Sprinkle the herbs over the lamb and cover the dish tightly with foil. Roast for a further 2½ hours, or until the lamb is very tender, basting occasionally. Shred the lamb from the bone (you can do this with two forks) and serve with the onions and pan juices. This is delicious served with oven roasted potato, kumara and pumpkin and steamed green vegetables.
I also thickened the juices in the pan to make a gravy. Delicious!