Once browned, remove from the oven and place the lamb on a sheet of foil, large enough to be wrapped around the leg. After wrapping the lamb, place back in the oven, reducing the heat to 160C.

Lift the lamb out of the tin and, keeping it warm, rest for 20 minutes. Put the roasting tin on the stove over medium heat, add the stock, scrape up any bits, and simmer until reduced by half.

Ingredients For the Lamb: 1 leg of lamb (4–5 lbs) 4 cloves garlic, sliced 2 tbsp olive oil 1 tbsp fresh rosemary (or 1 tsp dried) 1 tbsp fresh thyme (or 1 tsp dried) Salt and pepper, to taste ...

Meanwhile, it has a cooking time of two hours and 30 minutes, meaning the meat will be lovely and tender to eat. A handy tip is that the recipe is suitable to cook in the oven or slow cooker.

7. Set the lamb on top of the veg and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4-4½ hours until very tender. 8.