2.25kg leg of lamb
1-2 cloves garlic, thinly sliced
few sprigs of fresh rosemary
1tbsp olive oil
1tbsp runny honey or redcurrant jelly
1tbsp all-purpose flour
1/2pint/300ml good lamb stock

1 Preheat the oven to 220C/425F/gas Mark 7. Place the lamb in a roasting tin and pierce fine cuts all over the skin. Insert slivers of garlic and a few small sprigs of rosemary. Brush with oil and roast for 20 minutes, turning once.

2 Reduce the heat to 190C/375F/gas Mark 5 and cook for an hour. Brush with a little honey or jelly near the end of cooking (allow 20 minutes per .5kg + 20 mins for pink).

3 Check to make sure it does not burn or become too brown. When cooked to your liking transfer the lamb to a heated serving dish to rest while you make the gravy.
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