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Slow Roasted Lamb

I love a Sunday roast and when Dylan was younger he use to play rugby every Sunday. So this was a way that I could prep a dinner and just have to roast the potatoes and cook the veggies when we got back. We would have dinner by the time he'd showered and changed.
1 leg of lamb
Mug full of wine or stock (lamb, beef, chicken or even veg stock will work)
4 heaped tbsp redcurrant jelly
2 tbsp mint jelly/sauce
a sprig of thyme & rosemary
1 tbsp gravy granules
Slosh of wine (only one you'd like to drink)

Put the lamb into a roasting tray and into the roasting oven (or at 220˚c in a normal oven) and roast for 30 mins.

Add either a mug full of wine or a mug full of stock to the bottom of the pan, some sliced onion, the cover loosely with foil. 

Transfer into the bottom oven or turn oven down to 100˚c

Now leave for about 4-8 hours depending on size

Turn up the oven to 220˚c. Uncover the lamb.

Mix 3 tbsp of the redcurrant jelly and the mint jelly or sauce together, pour or brush over the lamb, pop back into the oven for another half an hour

Transfer onto a wooden board and rest for 30-60 mins

Meanwhile make the gravy by mixing all the meat juices (there should be quite a lot) with a small jug of water some gravy granules, the herb sprigs and wine. Bring to the boil, strain into a small saucepan and simmer until ready to serve (I tie my herbs together and leave in the pan until the last mo)