Slow-Roasted Leg of Lamb with Rosemary and Garlic

1. Remove the lamb from the fridge at least 1 hour before cooking to bring it to room temperature. Preheat your oven to 220°C (425°F).

2. Using a small sharp knife, make around 20–25 deep incisions all over the lamb — into the thickest parts of the meat, across the top, sides and underneath.

3. Push a sliver of garlic and a small sprig (or a few leaves) of rosemary deep into each incision. This is what gives the lamb its incredible fragrance throughout.

4. Mix the olive oil, lemon juice, salt, black pepper and dried mixed herbs together in a small bowl. Rub this mixture all over the lamb, coating it thoroughly.

5. Place the whole garlic cloves and any remaining rosemary sprigs into the bottom of a large roasting tin. Set the lamb on top, skin side up.

6. Roast uncovered at 220°C for 20 minutes to build a golden, caramelised crust.

7. Pour the stock into the bottom of the tin (not over the lamb), then reduce the oven temperature to 160°C (325°F). Cover the tin tightly with foil.

8. Slow-roast for a further 3 to 3.5 hours, until the meat is completely tender and pulling away from the bone. For extra-large legs, allow up to 4 hours.

9. Remove the foil for the final 20 minutes to re-crisp the exterior.

10. Transfer the lamb to a board, tent loosely with foil and rest for at least 20–30 minutes before carving. This is essential — do not skip it. Use the pan juices as a simple gravy by skimming off excess fat and simmering briefly.