• 3 carrots, roughly chopped
• 1 garlic bulb, halved
• 200g peeled pearl onions
• 1 large leek, thickly sliced
• handful of fresh thyme, leaves picked
• 1.5kg half leg of lamb, bone in
• 1 tbsp vegetable oil
• 3 tbsp Bisto Best Lamb Gravy
• roast potatoes, to serve
1 Heat the oven to 240C/180C fan/gas 9. Add the carrots, garlic, pearl onions, leek, thyme and 300ml boiling water to a deep casserole dish.
2 Score the fat on the lamb with a knife, then rub with the oil and season with salt and pepper. Place the lamb on top of the vegetables, fat-side up, and put a lid on the dish. Lower the oven temperature to 160C/140C fan/gas 3 and cook for 3 hrs, then take the lid off and cook for another 30 mins.
3 Once the lamb is falling off the bone, remove it from the dish and set aside. Place the dish of vegetables and juices over a medium heat. Once simmering, stir though the Bisto Best Lamb Gravy granules until you have a rich sauce, then add the meat back in. Shred the lamb, then serve with roast potatoes.
