Slow Roasted Lamb

This is my favourite way of cooking a leg or shoulder of lamb. I'm not a fan of pink lamb, although Jon is. You can either have this lovely slow roasted meat with the traditional Sunday timmings, or greek style with pittas, hummus, olives and tzatziki and a fresh greek salad. Either way it's fail safe and once cooked will sit happily wrapped in it's foil for up to half an hour resting while you finish preparing the rest of the meal.

2kg lamb leg or shoulder

Good bunch of rosemary

1 head of garlic

Olive oil

Sea salt and pepper

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Pre-heat the overn to as hot as it will go!

Put half the bunch of rosemary in the bottom of a roasting pan along with half of the garlic cloves with their skins still on.

Lay the lamb leg or shoulder ontop.

Rub olive oil all over the joint, then a liberal sprinkle of sea salt and a few good grinds of black pepper. I always make small incisions in the lamb and stuff in some more sprigs of Rosemary and lay some garlic cloves on top.

Cover tightly with foil so that it's sealed, I even do two layers just to be sure. Put into the oven and immediately turn it down to 170C. Leave it there for four hours. A 3kg leg that we did recently was in for five hours and was perfect. Like with any slow roasted meats, it will not ruin if it's done a bit longer. Test with two forks, the meat should just pull apart.