Rosemary Honey Lamb leg slow cooked roast

Directions

1. Preheat the oven to 160 C

2. Pull the needles off the rosemary sprigs and chop them into small pieces. Cut the garlic cloves (lengthways) into 2-3 pieces each.

3. Place the lamb leg on a cutting board, meatier side up. Use a sharp knife to score the top with shallow cuts and Drizzle the lamb leg with olive oil and rub it in.

4. Sprinkle each side with salt, pepper, smoked paprika and chopped rosemary, rubbing everything into the meat cuts.

5. Insert garlic pieces into the meat using a sharp knife to pierce a slot in the meat

6. Add 500 mls of stock and 1 cup of red wine to a deep roasting pan. Place the lamb shoulder inside, meatier side up. Cover with foil, tucking the edges close to the meat and with another piece of foil covering the edges of the pan so its sealed. It's a double foil wrap.

7. Place in the preheated oven, middle shelf, and cook for about 3.5 hours

8. After 3.5 hours, remove from the oven and take off the foil. Scoop some of the juices from the pan and drizzle over the lamb meat. Then drizzle generously with honey, about 4 tablespoons, spreading it evenly over the meat. You don't need to turn the lamb leg over as it will start to fall apart, just drizzle the top.Pop back in the oven with no foil wrap and cook for another 30 minutes . I find this is long enough and the top of the meat will be well-browned and the honey caramelised. The liquid in the pan will reduce quite a bit, with the honey and lamb juices incorporated into the sauce and caramelised.

9. Remove from the oven and cover with foil for about 5-10 minutes to rest. Then use the spoon to scoop and drizzle the sauce in the pan over the lamb. pull apart the meat and remove the bones in the pan or remove to another pan for pull apart. Add back in some of the pan sauce.