Slow Cooker Roast Lamb Leg with Gravy

Step 1: Place the lamb in the slow cooker or on a work surface. Sprinkle with salt, pepper, thyme or rosemary, and garlic. Drizzle with oil, then rub the seasoning over both sides.

Step 2: Pour the beef stock into the slow cooker and add the rosemary sprig, if using.

Step 3: Slow-cook on low for 10 hours, or pressure-cook on high for 1 hour 40 minutes.

Step 4: The lamb should be tender enough to pull apart with tongs but still just holding together. Carefully remove it from the slow cooker and transfer it to a tray.

Step 5: Drizzle lightly with oil. Bake at 200°C/390°F for 20 minutes, or until browned. Remove from the oven and rest for 10 minutes before serving with gravy.

Step 6: Strain the slow-cooker liquid into a bowl. There will be more than the 2 cups of broth you added; the recipe notes that there is usually over 3 cups. Measure out 2 cups and reserve the rest in case you need it.

Step 7: Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute.

Step 8: Add a little liquid, mixing as you go so it dissolves, then add the remaining liquid. Whisk if there are lumps.

Step 9: Increase the heat to medium-high and cook, stirring regularly, until the gravy thickens to your taste. Use the reserved liquid to thin it if needed.