Slow roasted lamb leg. Their recipe,

RECIPE ;

3kg Lamb Leg
4tbl Roasted Garlic Rosemary & Sea Salt Seasoning
1 Garlic Head
Melted Beef Tallow (substitute for olive oil)
2 Cups Dry Red Wine
3 Cups Beef Stock
2tbl Dijon Mustard
Salt and pepper

1. Pre heat oven to 150 Degrees Celsius (fan forced)

2. Use a small knife to pierce holes all over the lamb leg and insert garlic cloves.

3. Pour beef tallow all over the leg and sprinkle the seasoning all over.

4. Place the lamb leg onto a roasting pan with rack.

5. Pour in red wine, beef stock and dijon mustard (pour on the side trying not to touch the lamb leg). Use water to pour up to the bottom of the leg (ensuring you do not submerge the lamb leg (you will probably need anywhere between 2-3 cups of water, this is dependant on the size of the roasting pan).

6. Cover with foil and place into the oven for 5 hours. Take out of the oven and if you can feel the lamb is starting to get soft then turn over and return to the oven for additional hour. I like to rest the lamb leg for a min of 30mins to an hour (loosely cover with foil).

7. Remove the juices and make a roux using 3tbl of flour in a saucepan on medium heat. Keep whisking mixture and adding small amount of water at a time. As the gravy thickens add in more water. When you are happy with consistency season with salt and pepper and enjoy.