Ingredients

1.2-1.4kg leg of lamb
5 garlic cloves separated and peeled
½ bunch fresh rosemary, leaves picked
½ bunch fresh thyme, leaves picked
1kg potatoes, cut into large chunks
2–3 onions, peeled and quartered
3 carrots, peeled and cut into chunks
3 tbsp olive oil
350 ml Freja Rich Chicken Cooking Bone Broth (+ extra for the gravy, if needed)
1½ tsp cornflour
Salt & black pepper
Optional: Spring greens of your choice

Method

1. Preheat the oven to 160°C / 140°C fan / Gas 3.
2. Make small slits all over the lamb and insert the garlic cloves. Rub with olive oil, rosemary, thyme, salt, and pepper.
3. Add the carrots and onions to the bottom of a roasting tray and place the lamb on top.
4. Pour 350ml Freja’s Rich Chicken Cooking Bone Broth around the tray (not over the lamb). Cover tightly with foil and place in the oven. Roast the lamb covered for 1 hour 15 minutes.
5. While the lamb is roasting, peel and chop the potatoes into chunky pieces, then toss with olive oil, salt, and pepper.
6. Remove the tray from the oven and take off the foil. Add the potatoes around the lamb.
Return to the oven and roast uncovered for 40–45 minutes.
7. Turn the oven up to 200°C / 180°C fan and cook for a final 15–20 minutes until the lamb is nicely browned and the potatoes are crisp.
8. Remove the tray from the oven. Lift the lamb out onto a plate, cover loosely with foil, and rest for 20 minutes. Remove the potatoes and keep warm.
9. For the gravy, remove the carrots and onions from the tray and mash them into the cooking juices. Place the tray over medium heat, add extra chicken bone broth if needed, and bring to a gentle simmer. Stir in a cornflour slurry (1½ tsp cornflour mixed with a little water) and cook until slightly thickened. Strain the gravy through a sieve into a saucepan, pressing through as much flavour as possible, then season to taste.
10. Serve the lamb on a sharing plate with the roasted potatoes, vegetables, gravy, and a side of greens.