Slow Roast Lamb

What to do:

Take the lamb out of the fridge and allow to come to room temperature whilst preheating the oven to 160'C. Place the leg of lamb into a deep metal tray, adding quartered onions for extra flavour around the lamb. Make deep incisions into the lamb all over with a sharp knife and push in the sprigs of rosemary. Using our Glorious Garlic Pickle, empty half the jar over the leg of lamb and massage all over the lamb. Cover completely with tin foil to seal any gaps and place in the oven for 3 hours. Remove the foil and cook for a further half an hour for a golden glaze. Serve alongside roast potatoes, glazed carrots and one of our gravies.