Slow Roast Lamb Leg

ingredients

• 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

1. Preheat the oven to 150°C.
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. Cover the lamb all over with a generous amount of salt, pepper, dried oregano and olive oil.
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. Roast for at least 6 hours, until the lamb is falling apart.
6. For the gravy, cook the leftover pan juices in a saucepan with a little cornflour mixed with water, stirring until thickened.