Bone and dice the legs of lamb into apple size chunks.

Drain & chop the lamb's kidneys (if using) into small dice.

Heat small quantities of olive oil and butter together in a pan.

Brown the lamb pieces over high heat until nutty brown and completely sealed, ensuring not to overcrowd the pan.

Place the browned lamb into a crock pot.

If using the kidneys, brown them quickly over a high heat and add to the lamb in the crock pot.

In a food mixer, combine anchovies, rosemary leaves (not the branches), peeled garlic cloves, salt & pepper, balsamic & red wine vinegars, and water.

Blitz the mixture until thoroughly blended and smooth.

Add the food mixer blend to the lamb & kidneys in the crockpot.

Stir well to combine.

Cook on automatic for 8-12 hours OR on high for 4 hours & then low for up to 6 hours until the meat is meltingly tender.

The cooking process will create a thinner sauce/gravy.

Keep warm for up to 2 hours if needed.

The cooked lamb can be frozen for later use.

Serve with fresh rosemary garnish and simple fresh vegetables such as greens & steamed or mashed potatoes.

Alternatively, serve Summer style with fresh crusty bread or pasta and a salad.