Slow Roast Leg of Lamb

A very forgiving, very easy way to roast a leg of lamb. It's not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. You won’t need a knife to carve this. Just pull the meat off the bone with tongs.

PREP: 15 mins. - COOK: 5 hrs 10 mins

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)

750 ml beef stock/broth , low sodium (or homemade)

500 ml water

subheading: GRAVY:

40 g flour (white)

250 ml water

Salt and pepper , to taste

Directions at recipetineats.com

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