Step 1

Rinse the leg of lamb, then pat dry with paper towel.

Step 2

Generously salt and pepper inside and out of the lamb , then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.

Step 3

Mix together minced garlic, rosemary, thyme and white pepper.

Step 4

Rub the lamb with garlic mixture until it’s evenly distributed in the whole leg. If time permits it’s best to let lamb marinate over-night so it permeates every inch of the lamb. Add about 1 cup wine or stock in the slow cooker, followed by onions, bay leaf and celery.

Step 5

Place the marinated lamb in the crockpot then slowly cook for about 5 -6 hours on low. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.  Alternatively, you can roast in the oven . Check notes for cooking times

Step 6

Pour  Lamb stock in a bowl to  cool down.

Step 7

Heat a saucepan or skillet with butter over a medium-high heat.

Step 8

Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.

Step 9

Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.

Step 10

Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down