* Half a leg of New Zealand Lamb 9about 900g)
* 8 Cloves of garlic
* 4 teaspoons Taste Sensation Fiery Moroccan marinade favouring
* 50 ml Red wine (or Sherry vinegar)

===Method===
* Smash the Garlic cloves with the flat of a Knife - leave the skins on, no need to peel them
* Add everything to a Sous-vide bag and Vacuum seal
* Cook in a Sous-vide bath at 75° C for about 10 hours
* Discard the Garlic when cooked and reserve a little of the cooking juices for making Gravy

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