Traditional Roast Lamb and Gravy

Serves 6-8
Prep time: 5 minutes
Cooking time: 1 ½ hours

• 2.5kg lamb leg


• 3 cloves garlic, sliced lengthways


• 2 rosemary branches, leaves removed


• Salt and pepper


Gravy ingredients

• 1/4 cup flour


• Up to 2 cups beef stock


• Salt and pepper, as required

Preheat oven to 180C.

With a small sharp 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 ¼-1 ½ hours for medium lamb. Remove from the oven and rest in the pan under foil for half an hour.

Cook’s note:
A rule of thumb for lamb is 15 minutes, then 15 minutes per 500g.

Drain some but not all of the fat and use the pan juices to make the gravy.

Old-fashioned gravy for lamb
After the roast has rested, remove it to the carving board and leave it under foil. 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 a serving jug.