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.
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.
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)