About four years ago I found a recipe for leg of lamb with lentils and red wine vinegar in either the Food section of the San Francisco Examiner or the San Francisco Chronicle. It called for the lamb and the lentils to be baked in the oven for approximately five hours at about 450 degrees. The lamb was delicious and simply falling off the bone. The vinegar blended all the flavors together and added a bit of tartness to the recipe which cut the fattiness of the meat. My wedding anniversary is coming soon and I would like to prepare that recipe again for my guests. It's a good recipe for those people who think they don't like lamb. If any of you have this recipe please email it to me I will be very grateful.