Slow Cooked Roast Lamb

Preheat oven to 160 degrees Celsius.

Tie the leg of lamb with kitchen string – you can use a leg that has been boned, or one with the bone still in. Place the rosemary and garlic in the bottom of a heavy based roasting pan – put the lamb on top. Cover tightly with foil, then put into the oven for 3.5-4 hours.

Take the lamb out, and wrap in the foil that you used to cover your pan. Set aside somewhere warm. Put the pan on the stove top, and remove the rosemary and most of the fat from the pan juices. You can either remove the garlic cloves or just mush them into the gravy. Add the chicken stock, then simmer for 10 minutes until reduced to about 2/3.

Mix in the flour, stirring until thoroughly absorbed – add more or use less depending on your preference for thick gravy. Crush the capers in a mortar and pestle, then add to the gravy. Salt and pepper to taste. Simmer for a further 5 minutes.

Slice the mint finely.

The lamb will fall off the bone, so pull apart for serving.

Add vinegar and mint to gravy just before serving.