1-Getting started: Begin by preheating your oven to 170°C (335°F) for standard ovens or 150°C for fan ovens, setting the stage for tender, flavorful meat. Once your oven is ready, you’ll place the halved garlic head, quartered onion, and rosemary sprigs into a metal roasting pan to build a flavorful base.

2-Season the lamb: Season the 2.25 kg (4.5 lb) boneless leg of lamb generously with salt and pepper, rubbing it in thoroughly for even flavor. Position the lamb on top of the garlic and onion in the pan, then drizzle it with 1.5 tablespoons of olive oil. Add 3 cups of low sodium beef stock or broth and 2 cups of water around the meat to partially submerge it, which helps keep everything moist and tasty during the long roast.

3-Slow roast covered: Cover the pan with foil, leaving space for steam to escape, and slow roast in the oven for about 4.5 hours or until the meat is tender enough to fall apart easily.

4-Finish roasting uncovered: For the final touch, remove the foil and roast uncovered for another 45 minutes until it’s well browned.

5-Rest and make gravy: After roasting, let the lamb rest loosely covered with foil while you prepare the gravy by skimming fat from the pan juices, placing the pan over medium-high heat, whisking in 4 tablespoons of white flour, and gradually adding 1 cup of water until thickened. Season the gravy with salt and pepper to taste, strain it, and serve the lamb by pulling it apart with tongs, accompanied by the gravy.

6-Check midway and use thermometer: Halfway through, check on your lamb to ensure it’s browning evenly this keeps things simple and helps avoid any surprises. Remember, using a meat thermometer is a great way to check for that perfect fall-apart texture, especially if you’re aiming for something extra juicy.