Ingredients

The following ingredients have 3 Servings
  • 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head (, unpeeled, cut in half horizontally)
  • 1 onion (, quartered (unpeeled is fine))
  • 2 rosemary sprigs ((2 = whisper of rosemary flavour, 4 sprigs = stronger flavour))
  • 3 cups beef stock/broth (, low sodium (or homemade))
  • 2 cups water
  • 4 tbsp flour ((white))
  • 1 cup water
  • Salt and pepper (, to taste)

Instruction

  • Preheat oven to 170°C/335°F (standard) or 150°C (fan).
  • Place garlic, onion and rosemary in a metal roasting pan.
  • Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.
  • Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)
  • Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
  • Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
  • Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
  • Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
  • Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).