Step 1

Preheat oven to 170°C/335°F (standard) or 150°C (fan).

Step 2

Place garlic, onion and rosemary in a metal roasting pan.

Step 3

Place lamb leg right side up in the pan. (Note 2)

Step 4

Sprinkle generously with salt and pepper and rub it in.

Step 5

Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)

Step 6

Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).

Step 7

Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)

Step 8

Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.

Step 9

Return uncovered lamb to oven for a further 45 minutes or until well browned.

Step 10

Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).

Step 11

Use a large spoon to skim off some of the fat from the surface of the liquid.

Step 12

Place pan on the stove on medium high. When the liquid bubbles, add flour.

Step 13

Use a whisk to mix it in - this may take a few minutes as the liquid reduces.

Step 14

Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.

Step 15

Strain gravy into a bowl, pressing juices out of the onion etc.

Step 16

Pour gravy into jug.

Step 17

The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.