Tender and succulent and all roasted in one pan!

INGREDIENTS
Leg of Lamb
Garlic Cloves
Several Sprigs of Rosemary
Meat Stock
200ml Red Wine or a couple teaspoons of Blackberry Conserve
Salt and pepper to taste
Any Roasting Vegetables you like – potatoes, carrots, parsnips

METHOD

1. Pre heat your oven to 150°C/300°F/Gas Mark 2
2. Place your Eastwood Farms leg of lamb in a large roasting tin. It needs to be big enough to hold your vegetables too.
3. Using a sharp kitchen knife, pierce 3 or four holes in the meat, deep enough to push a garlic clove and a sprig of rosemary into each one.
4. Add a good meat stock & about 200ml of red wine. (If your prefer without the wine, add a couple of teaspoons of blackcurrant conserve)
5. Season your meat with salt and freshly ground black pepper
6. Cover with baking foil and roast for 3.5 to 4hrs. Baste with the juices several times (roughly every 45mins)
7. Once your meat is in the oven, par boil potatoes and carrots. You will be adding hem to your roasting dish later.
8. Add the vegetables to the roasting tin after about 2.5hrs. Don’t forget to baste them with the meat juices before replacing the tin in the oven. Remove the foil at this stage.

When cooked, remove the meat and allow it to rest for about 10mins before serving.

Take 10gr corn flour (flour will work too) mixed with an equal volume of water to make a smooth paste. Add the paste while continually mixing, to your cooking juices to make a rich gravy.

Serve and enjoy.

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(image © www.greatbritishchefs.com/…/how-to-cook-a-leg-of-lamb)