Leg of Lamb
10 Sprigs of fresh Rosemary
Olive Oil and cooking brush or spray on Olive Oil
Tablespoon of mixed dried Lamb herbs
Large roasting pan with rack for cooking
Another large pan for roasting vegetables
Tablespoon of butter
Packet of liquid Lamb & Rosemary Gravy
Put the oven of a low temp of 75C (165F)- Cooking time for very tender meat is 6-7 hours. Keep an eye on the leg of lamb as it cooks.
Place the leg of lamb into the pan on the rack. Using a sharp knife cut holes into the meat. Into each hole push some minced garlic and a sprig of fresh rosemary.
Brush oil across the surface of the lamb and then sprinkle the tablespoon of mixed dried lamb herbs.
Put an inch of water into the pan and place it in the oven. (Keep an eye on the level of water from time to time) Any left over Rosemary springs place into the water in the pan.
Let the leg of lamb cook for 6 hours. Meanwhile peal your potatoes, chop pumpkin into large chunks, peal and chop parsnip into large pieces and cut carrots into halves.
For the last hour (the 7th hour) of cooking your leg of lamb, par cook these vegetables. Melt butter and brush the liquid over the vegetables you have now placed in the other large roasting pan.
Turn oven temperature up to 200C (392F) and put roasting pan with vegetables into the oven with cooking lamb.
Chop up Broccoli, Cauliflower and Beans and place them into a saucepan, cover with water. In the last 5 minutes turn on saucepan to cook vegetables.
Remove leg of lamb from the pan and carve it into slices, placing the meat on a plate. Remove the rack and tip out some of the oil and water, leaving about a 1.4 of a cup of fluid in the pan for extra flavor. Put in the liquid gravy and place the pan on the stovetop. Boil and stir packet liquid gravy into the lamb fat and water to make a gravy to serve.
Serve sliced roast lamb meat, roast vegetables and the broccoli, cauliflower and beans along with gravy.