ingredients

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• ✓2-3kg lamb leg, bone in
• ✓4-5 garlic cloves, thinly sliced
• ✓4 rosemary sprigs, leaves picked
• ✓Dried oregano (or fresh if you have it)
• ✓Salt and pepper, and I mean tablespoons, not a sprinkle
• ✓Olive oil
• ✓2 brown onions, quartered
• ✓1 lemon, halved
• ✓2 cups beef stock, plus extra for gravy
• ✓Any extra veggies you like (potato, carrot etc)
• ✓Cornflour, for the gravy

method

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1. 1

   Preheat the oven to 150°C.

2. 2

   Trim the excess fat off the lamb and pierce little pockets all over with a sharp knife. Push the sliced garlic and rosemary deep into the pockets.

3. 3

   Cover the lamb all over with a generous amount of salt, pepper, dried oregano and olive oil.

4. 4

   Add the onions, lemon and any other veggies to a baking dish and place the lamb on top. Pour the beef stock into the bottom of the dish.

5. 5

   Roast for at least 6 hours, until the lamb is falling apart.

6. 6

   For the gravy, cook the leftover pan juices in a saucepan with a little cornflour mixed with water, stirring until thickened.