2 Thomas Farms lamb leg 3 cloves garlic, sliced lengthways
2 rosemary branches, leaves removed
Salt and pepper
1/4 cup flour
Up to 2 cups beef stock Salt and pepper, as required
- Preheat oven to 180 C
- With a small shape knife, pierce the lamb every 3cm or so. Stuff each incision with a slice of garlic and a few rosemary leaves. Sprinkle the roast with salt and ground black pepper.
- Roast for 1 1/4 -1 1/2 hours for medium lamb. A rule of thumb for lamb is 15 minutes, then 15 minutes per 500g. Remove from the oven and rest in the pan under foil for 15 minutes before serving.
- Drain some but not all of the fat and use the pan juices to make the gravy.
- Stir the flour into the pan juices, ensuring there are no lumps.
- Place the pan over a medium heat and introduce the beef stock little by little. Bring to the boil.
- Taste and season. Pour into serving jug.
- Place the leg on a carving board and hold it firmly. Remove two or three slices from the thin side, cutting parallel to the length of the leg.
- Turn the roast so that it rests on
the cut surface, which forms a base. About 12cm up from the bottom end, remove a small wedge shaped piece of meat.
- Starting at the wedge, cut slices about 2cm thick, working vertically to the bone. Cut through the meat to the bone. Then, starting at the wedge, cut horizontally along the bone to release the slices.