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1
Remove the lamb from the fridge 30 minutes before cooking to bring to room temperature.
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2
Preheat the oven to 300F and make sure the racks are set to fit a casserole dish and roasting pan.
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3
Place the lamb in the casserole dish and season it thoroughly with salt and pepper.
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4
Cut the onions into quarters, keeping the roots intact.
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5
Peel off the skin and add the onions to the casserole dish together with the garlic cloves, rosemary sprigs, sage, and bay leaves.
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6
Pour in the white wine and drizzle h0ney over everything.
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7
Place the lid on the casserole dish and place it in the oven, leaving it for about 4 hours.
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8
Set a timer for 2 hours and 30 minutes, at which point you will add the potatoes.
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9
While the lamb is roasting, peel the potatoes and cut them into small pieces for roasting.
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10
Toss them in a roasting pan with a good drizzle of olive oil and leave them to sit.
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11
When the timer goes off, after 2 1/2 hours, season the potatoes with salt and pepper, drizzle some more olive oil on them if needed, and place them in the oven.
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12
Toss the potatoes every so often.
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13
Ten minutes before the meat is ready (after it has been roasting for 3 hours, 50 minutes), add the peas to the lambs cooking juices.
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14
Once everything is fully cooked, remove the casserole dish and roasting pan from the oven.
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15
The meat should fall off the bone easily and the potatoes should be crisp and golden.
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16
The meat does not need to rest after such a long cooking time and can be served immediately.
