To make the leg of lamb:

Take the leg of lamb out of the fridge at least 1 hour before roasting.

Rub: Combine rosemary, garlic, and avocado oil. Mix and set aside.

Preheat oven to 180’C

Place garlic cut side up, rosemary sprigs and onions in a roasting pan.

Pour the rub on lamb, add seasoning.   Rub all over.

Transfer lamb into roasting pan.   Cover with tin foil to seal.  Roast in the oven for 3 hours or until tender.  Increase temperate to 220’C, remove the tin foil, return lamb and roast for 30 minutes or until golden.

Transfer lamb to plate, cover with foil and rest for 20 – 30 minutes.

To make the gravy:

Remove rosemary sprigs from roasting pan.

Place roasting pan on the stove over medium heat. When the fat starts to bubble, add flour. Mix flour in and cook for 1 minute.

Add bone broth and bring to boil.  Use a potato masher to mush the garlic and onion to squeeze out the flavour.

Add salt and pepper to taste.

Simmer until it starts to thicken. Take it off the stove BEFORE the gravy is the thickness you want because it will keep thickening.

Strain into a bowl and pour into a gravy boat.

Serve with roast potatoes and vegetables.

Chalmar Farm Kitchen advice:

Gravy for lamb is best made with beef stock/broth because it has a deeper flavour and makes the gravy a beautiful colour.

Bringing a lamb leg to room temperature before roasting makes a huge difference for more even cooking.

Follow the guide below for internal lamb temperatures.

Medium rare: Temperature out of oven: 55-60°C, after resting 61-65 °C
Medium: Temperature out of oven: 60–66°C, after resting 66–70°C
Well done: Temperature out of oven: 67–71°C, after resting: 71–75°C

We recommend getting a meat thermometer for accuracy.