Slow Roast Leg of Lamb with Rosemary Gravy

Step 1: Preheat the oven to 170°C/335°F (150°C fan-forced).

Step 2: Put the garlic, onion and rosemary in a metal roasting pan.

Step 3: Place the lamb right side up in the pan. Sprinkle the surface with half the salt and pepper, then rub it in.

Step 4: Turn the lamb over so it sits mostly on the garlic and onion. Sprinkle with the remaining salt and pepper, then rub it in.

Step 5: Drizzle the lamb with olive oil. Pour the stock and 2 cups water around it; the liquid will not cover the lamb. Cover the pan with foil, not a lid.

Step 6: Roast for 4 1/2 hours.

Step 7: Remove the pan from the oven and take off the foil. Turn the lamb over and check whether the meat is tender enough to pry apart easily with a fork. If it is not, return it to the oven, covered, until tender.

Step 8: Return the lamb to the oven uncovered and roast for a further 40 minutes, or until well browned all over. Do not increase the oven temperature, so the lamb browns evenly.

Step 9: Remove the lamb and spoon pan juices generously over it. Transfer it to a serving platter and cover loosely with foil while you make the gravy.

Step 10: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.

Step 11: Set the roasting pan over medium-high heat on the stove. When the liquid bubbles, add the flour and whisk it in. This may take a few minutes as the liquid reduces.

Step 12: When the mixture thickens, whisk in 1/2–1 cup water until the gravy reaches your preferred consistency. Adjust the salt and pepper to taste.

Step 13: Strain the gravy into a bowl, pressing the juices out of the onion and other solids. Pour the gravy into a jug.

Step 14: Use tongs to pull the tender meat from the bone. Serve with the gravy.