Serves: 6-8, Time: 6 hrs 30 mins

Ingredients:

• 2 kg leg of lamb on bone, trimmed, tied
• 3-4 sprigs fresh rosemary
• 1 onion, peeled, quartered
• 2 medium carrots, halved
• 1 large stick celery, halved
• 250ml (of 500ml) lamb stock
• 3 tbsp red currant jelly
• Salt + pepper to season

Method:

1. Remove from fridge 1 hr before cooking.
2. Preheat oven to 130°C Fan/Gas Mark 2.
3. Pat lamb dry with paper towel.
4. In large Pyrex roaster; Place onions, carrots and celery, with lamb on top.
5. Slit skin, push rosemary into slits. Season.
6. Add 250ml stock (use rest for gravy).
7. Cover with foil (not touching meat).
8. Roast in lower middle oven for 4 ½ hours. Baste 3 times during cooking.
9. Remove from oven. Increase to temp to 180°C Fan/Gas Mark 6.
10. Remove rosemary (save for gravy).
11. Spoon over red currant jam.
12. Roast uncovered for 20-30 mins til sticky.
13. Remove from oven. Transfer to plate and cover with foil. Rest for 40 mins.
14. Make gravy from trivet veg while resting.
15. Remove string, carve.
16. Serve with Clementine Carrots, Honey Roast Parsnips and Gravy.

Tip: Use trivet veg, juices and rosemary, plus garlic, extra red currant jam, and red wine/port to make gravy while resting.

Modified from Red Currant Jelly Glazed Roast Lamb.