the bottom of a deep roasting pan. place lamb on top. add red wine. cover tightly with heavy-duty aluminum foil and place in oven to roast 7 hours.
4. remove lamb after 7 hours. uncover. increase oven to 400f. return lamb to oven and roast an additional 30 minutes.
5. make the gravy. remove lamb to plate and keep warm. pour all pan juices into a measuring cup. measure out 5 tablespoons of fat straight into the roasting pan, on the stove top over medium heat (the fat will rise to the top of the pan juices.) discard any remaining fat, but keep the good pan juices.
serve the lamb with sides of 