Ingredients:

2kg Leg of Lamb Bone in and with fat
2 Large Carrots chopped
2 Large Celery sticks chopped
1 Large Onion chopped
6 Sprigs of rosemary
6 Cloves of garlic
1 Litre of Beef stock
500mls Water
Salt and pepper

Method:

Place the onion, celery and carrots in a roasting pan
In the center of the roasting pan place the rosemary and garlic
Place the lamb in the tray ontop of the garlic and rosemary with the meatiest part of the lamb facing up. Season with lots of salt and peper and a glug of olive oil. Flip the lamb over, meaty side down, season and add olive oil.
Now add the stock and the water to the pan. Cover with tin foil and cook at 160c for 4.5 hours.
After 4.5 hours remove the lamb. Take off the tin foil, fltp the lamb over carefully and place back in the oven, with out the tin foil, for 45 minutes.
TIP: Keep the tin foil for later
After 45 minutes remove the lamb from the pan, spoon the pan juices over the lamb and then cover with the tin foil and allow to rest while you prepair the gravy

Gravy
Put the roasting pan on the hob and wang it up to high. Use a potato masher to squeeze all the flovour out of the carrot, onion and celery mix.
TIP: Skim the fat off uing a spoon or a slice of white sandwitch bread
Pour the pan juices through a sive and squeeze all the juice of of what remains in the sieve with the potato masher. The add back into the pan or into a pot.
When the juices start to boil add 2 heped tablespoons of flour and stir with a whisk until your desired consistency has been reached.
Taste and adjust seasoning, if you go “mmmm” then it is ready to be served.