Slow-Roast Leg of Lamb

2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder)
Salt and pepper
1.5 tbsp olive oil
1 whole garlic bulb, unpeeled, cut in half horizontally
1 onion , quartered (unpeeled is fine)
2 rosemary sprigs (2 = slight rosemary flavour, 4 sprigs = stronger flavour)
750 ml lamb or beef stock - if you want tomato your own stock bones available here
500 ml water

Method

Preheat oven to 150°C (fan).
Place garlic, onion and rosemary in a metal roasting pan.
Season lamb: Place lamb leg fat-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.
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 (for 2 - 2.5kg or 5 hours for 2.5 - 3kg or 5.5 hours for 3 - 3.5kg)
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).

For the Gravy

Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.

Serving tip

The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!