Cooking Instructions

• 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. 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.
• 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.
• Place in the oven and roast for 4.5 hours.
• Remove from oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry off easily with a fork. If not, return covered to oven.
• Return uncovered lamb to oven for a further 45 minutes or until well browned.
• Remove lamb and spoon over pan juices. Transfer to serving platter, cover loosely with foil while making the gravy.
• Use a large spoon to skim off some of the fat from the surface of the liquid.
• Place pan on the stove on medium high. When the liquid bubbles, add flour. Whisk to mix it in.
• Once it looks like sludge, whisk in ½ – 1 cup of water until it becomes a gravy consistency to your taste.
• Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.
• Serve the meat with gravy.